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Thai inspired kumara and coconut curry
( SERVES 4 )

NZ Woman's Weekly

Photo by Nick Tresidder

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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.

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

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.