Silverbeet and kūmara curry

Method

1. Heat oil in a large pot
2. Add onion and cook over a medium heat until softened
3. Add kūmara, ginger, garlic, silverbeet, chickpeas, curry powder, garam masala and water
4. 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
5. 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.