Curried Kumera
Elevate your dinner table with this vibrant and nourishing Curried Kumera recipe, a delightful plant-based dish bursting with warm spices and creamy coconut milk. Featuring tender sweet potatoes (kumera) simmered in a fragrant mix of curry powder, cumin, coriander, and turmeric, this curry is balanced by the subtle freshness of spinach and an optional garnish of cilantro. With just 15 minutes of prep and a short simmering time, this one-pot meal is both quick and satisfying, perfect for busy weeknights. Serve it over fluffy steamed rice, alongside warm flatbread, or enjoy it solo for a wholesome, gluten-free, and dairy-free feast. Don't forget a squeeze of lime to enhance the flavors of this rich and aromatic curry!
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Recipe Information
Ingredients
- 4 medium kumera (sweet potato)
- 400 ml coconut milk
- 250 ml vegetable stock
- 1 large onion
- 3 garlic cloves
- 1 thumb-sized piece ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 100 grams spinach leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Peel the kumera (sweet potatoes) and cut them into bite-sized cubes, approximately 2 cm each.
Finely chop the onion, garlic, and ginger.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the skillet and sauté for 5 minutes until soft and translucent.
Stir in the garlic, ginger, curry powder, ground cumin, ground coriander, and turmeric. Cook for 1-2 minutes, stirring constantly, to release the spices' aroma.
Add the diced kumera to the skillet and stir to coat with the spice mixture.
Pour in the coconut milk and vegetable stock. Stir well and bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and cook for 20 minutes or until the kumera is tender and easily pierced with a fork. Stir occasionally to prevent sticking.
Add the spinach leaves to the skillet and cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts.
Season the curry with salt and black pepper to taste.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve hot with lime wedges on the side for a burst of freshness. Pair with steamed rice, flatbread, or enjoy it on its own as a hearty and nutritious dish.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7481 mg | 325% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 64.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3768 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
