Thai inspired kumara and coconut curry
( SERVES 4 )

Photo by Nick Tresidder
Adding the rice to this fragrant curry transforms this dish into a one-pot wonder. Make it as hot and spicy as you like by adjusting the curry paste.
Ingredients
2 Tbsp | Olive oil |
1 | Onion, diced |
1 Tbsp | Fresh ginger, sliced |
1 clove | Crushed garlic |
1 Tbsp | Thai green curry paste |
½ cup | Rice |
1 | Orange kumara, or gold kumara, peeled and diced |
1 can | Coconut cream |
2 cups | Vegetable stock |
125 g | Green beans, cut into 3-4cm lengths |
60 g | Baby spinach, leaves |
½ cup | Toasted cashew nuts, chopped |
1 bunch | Coriander, chopped |
Directions
- Heat the oil in a saucepan and saute the onion, garlic, ginger and curry paste for 3-4 minutes over a medium heat until soft and fragrant.
- Add the kumara, rice and stock and simmer for 8-10 minutes.
- Add the coconut cream, green beans and spinach, and cook for at least 3 minutes until the veges are tender and rice is al dente.
- Serve and top with cashews and fresh coriander.
https://www.eatwell.co.nz/recipe/9646/Thai-inspired-kumara-and-coconut-curry/
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