Kumara Curry

Intro.

This is a lovely recipe that I have made many times. It can be made with a firm pumpkin (butternut is lovely) but I prefer the sweetness of kumera (sweet potato). I sometimes tip in 500g or so of peeled prawns and this makes a fairly substantial - although no longer vegetarian - meal served with crusty bread or rice.

Recipe

1 kg kumara - 1 inch dice
8 tablespoons oil or ghee
2 large chopped onions
6 cloves garlic
6 cm root ginger
2 tablespoons mustard seeds
1/4 cup sultanas
8 teaspoons cumin
8 teaspoons coriander
2 teaspoons tumeric
1 - 1.5 tablespoons chilli sauce
2 x 400ml cans coconut cream
sliced green beans
salt
black pepper
*can substitute with potato or pumpkin

Saute onions, garlic and ginger in oil until soft. Add the mustard seeds and stir until they pop then add the other spices and cook gently for a few minutes before adding a few sultanas. Add kumera, and cook while stirring for a few minutes. Add the coconut cream and then simmer gently 30 minutes to cook the kumera. Add the beans (frozen are fine) and cook for 5 minutes or so.