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Kumara, Spinach and Cashew Nut Curry

With Ray McVinnie

Kumara, Spinach and Cashew Nut Curry

Serves: 4-6

4 tablespoons peanut oil
2 onions, chopped
2 tablespoons cumin seeds
4 cloves garlic, finely chopped
4 tablespoons finely chopped ginger
1 cinnamon stick
1/2 teaspoon chilli flakes
1 teaspoon ground turmeric
3 purple kumara, peeled, diced 4cm
1 cup roasted unsalted cashew nuts
2 handfuls baby spinach leaves
2 tablespoons chopped coriander, plus extra leaves to serve
2 cups coconut cream
juice of 1/2 lemon, or to taste
steamed rice and spicy chutney to serve

Heat the oil in a wide saucepan then add the onions, cumin seeds, garlic, ginger, cinnamon stick and chilli flakes.
Fry for 10 minutes until the onion is soft and well browned.
Add the turmeric and kumara to the saucepan.
Mix well to combine then add 1 cup water.
Cover and simmer for 15 minutes or until the kumara is tender.
Uncover and add the cashews, spinach, coriander and coconut cream.
Mix well and bring to the boil then simmer for 4 minutes.
Taste and season with salt and enough lemon juice to sharpen the flavour.
Serve the curry sprinkled with coriander, with steamed rice and chutney on the side.

(Broadcast: 16 Apr 2012)