Sunday, June 23, 2024

Kumara and Chickpea Curry

Kumara may not be cheap as chips but this recipe helps ensure we can make the most of a valued ingredient. See for more recipes.


2 large or 4 small kumara,
cut into 1.5cm cubes
1 onion, diced
2 tsp grated ginger
2 garlic cloves, crushed
1 tbsp coconut or neutral oil
2 tbsp red curry paste
400ml coconut milk
1/2 cup water or vege stock
1 can (400g) chopped tomatoes
1 can (400g) chickpeas, rinsed and drained
Garnish (optional)
Handful of fresh coriander
1/2 cup toasted peanuts


In a large non-stick wok or heavy-set pan, heat oil over medium heat. Add onion and fry until softened. Add kumara, ginger, garlic and curry paste and fry (for just a minute or so) until kumara is coated.

Add coconut milk, water or vegetable stock, and canned tomatoes and simmer covered for 10 minutes. Add drained chickpeas, stir through and simmer for another five minutes, until fragrant, and the kumara is cooked through.

Serve with rice or with hot naan bread (or both). Garnish and relish the aromatic flavours this dish delivers.

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