Silverbeet and kūmara curry
This versatile kūmara curry recipe is super easy and can be adapted easily depending on the vegetables you have available. A truly delicious one-pot-wonder.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video to see how to make the recipe
Method
- Heat oil in a large pot
- Add onion and cook over a medium heat until softened
- Add kūmara, ginger, garlic, silverbeet, chickpeas, curry powder, garam masala and water
- Bring to a simmer, cover with a lid and cook for approximately 15 minutes over a medium heat until the kūmara is soft and the silverbeet wilted
- Remove from heat and stir through the coconut and lemon juice before serving.
Tips
If you don't have kūmara, use potato, pumpkin or taro instead. Likewise if you don't have silverbeet, you could use spinach, watercress, puha or any other leafy green vegetable.
- 2 tbspoil
- 1onion, diced
- 2 cupsdiced kūmara
- 1 tbspchopped ginger
- 3 clovesgarlic
- 6 cupsshredded silverbeet, (6 large leaves)
- 1 canchickpeas, drained and rinsed
- 2 tbspcurry powder
- 1 tspgaram masala
- 1 cupwater
- 2 tbsptoasted desiccated coconut
- 1 tbsplemon juice
Per serve
- Energy264kJ
- Total Fat1.8g
- Saturated Fat0.6g
- Total Carbohydrate14.2g
- Sugars2.5g
- Dietary Fibre2.7g
- Sodium59mg
- Protein2.4g
Watch our video to see how to make the recipe
Method
- Heat oil in a large pot
- Add onion and cook over a medium heat until softened
- Add kūmara, ginger, garlic, silverbeet, chickpeas, curry powder, garam masala and water
- Bring to a simmer, cover with a lid and cook for approximately 15 minutes over a medium heat until the kūmara is soft and the silverbeet wilted
- Remove from heat and stir through the coconut and lemon juice before serving.
Tips
If you don't have kūmara, use potato, pumpkin or taro instead. Likewise if you don't have silverbeet, you could use spinach, watercress, puha or any other leafy green vegetable.
Ingredients
- 2 tbspoil
- 1onion, diced
- 2 cupsdiced kūmara
- 1 tbspchopped ginger
- 3 clovesgarlic
- 6 cupsshredded silverbeet, (6 large leaves)
- 1 canchickpeas, drained and rinsed
- 2 tbspcurry powder
- 1 tspgaram masala
- 1 cupwater
- 2 tbsptoasted desiccated coconut
- 1 tbsplemon juice
Ingredients
- 2 tbspoil
- 1onion, diced
- 2 cupsdiced kūmara
- 1 tbspchopped ginger
- 3 clovesgarlic
- 6 cupsshredded silverbeet, (6 large leaves)
- 1 canchickpeas, drained and rinsed
- 2 tbspcurry powder
- 1 tspgaram masala
- 1 cupwater
- 2 tbsptoasted desiccated coconut
- 1 tbsplemon juice
Nutrition Facts
Per serve
- Energy264kJ
- Total Fat1.8g
- Saturated Fat0.6g
- Total Carbohydrate14.2g
- Sugars2.5g
- Dietary Fibre2.7g
- Sodium59mg
- Protein2.4g
Watch our video to see how to make the recipe
Method
- Heat oil in a large pot
- Add onion and cook over a medium heat until softened
- Add kūmara, ginger, garlic, silverbeet, chickpeas, curry powder, garam masala and water
- Bring to a simmer, cover with a lid and cook for approximately 15 minutes over a medium heat until the kūmara is soft and the silverbeet wilted
- Remove from heat and stir through the coconut and lemon juice before serving.
Tips
If you don't have kūmara, use potato, pumpkin or taro instead. Likewise if you don't have silverbeet, you could use spinach, watercress, puha or any other leafy green vegetable.
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