Spicy Kumara (or Pumpkin) & Beans
This is a recipe I use for pumpkin and kumara or orange sweet potato. I have heard of another color they sell here, have no idea about that one. The kids often get tricked as the pumpkin and sweet potato look the same. I hope my picture is not offensive. I have made a pumpkin pie from a friend from MN recipe, I am wondering now about sweet potato pie. It must taste really nice as well. Do you use the same spice for it?
This is a favourite standby recipe, and a cheap recipe that we have used often since I found it in a magazine. I didn't really have much experience cooking kumara at that point. We just buy about a 1kg or 2lb of kumara and put it in the pantry and it sits there until we are ready to use it, or the pantry challenges kick in.
Spicy Kumara & Beans
Serves 4
1kg (2lb) kumara or sweet potato, halved and cut into lengths or pumpkin may be used if preferred (we use whatever we have)
2 tablespoons 40ml or nearly 3 US tablespoons olive oil
1 red capsicum/bell pepper, seeded and chopped
1 red onion, chopped
1 garlic clove, crushed
1 US tablespoon or 15ml red curry paste (we keep it in a jar in the fridge indefinitely)
400g can diced tomatoes or 13oz
400g can red kidney beans, drained and rinsed
1/2 cup (125ml) (US cups are 200ml) vegetable stock
50g or nearly 2oz baby spinach leaves (English spinach not chard)
rice and tzatsiki, to serve (we don't usually bother, not necessary)
Preheat oven to 200oC, (180oC is 350oF). Toss kumara in a baking pan with half of oil. Bake for 20-30 mins, until tender.
Meanwhile, heat remaining olive oil in a large saucepan. Saute capsicum, onion and garlic for 4-5 minutes, until tender. Stir in red curry paste and cook for 1 minute.
Stir in tomatoes, kidney beans and vegetable stock. Bring to boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Add kumara and baby spinach. Season to taste. Serve with rice and tzatziki.
Adapted from recipe from Australian Table August 2005.
Other Table recipes here.
Allposters
This is a favourite standby recipe, and a cheap recipe that we have used often since I found it in a magazine. I didn't really have much experience cooking kumara at that point. We just buy about a 1kg or 2lb of kumara and put it in the pantry and it sits there until we are ready to use it, or the pantry challenges kick in.
Spicy Kumara & Beans
Serves 4
1kg (2lb) kumara or sweet potato, halved and cut into lengths or pumpkin may be used if preferred (we use whatever we have)
2 tablespoons 40ml or nearly 3 US tablespoons olive oil
1 red capsicum/bell pepper, seeded and chopped
1 red onion, chopped
1 garlic clove, crushed
1 US tablespoon or 15ml red curry paste (we keep it in a jar in the fridge indefinitely)
400g can diced tomatoes or 13oz
400g can red kidney beans, drained and rinsed
1/2 cup (125ml) (US cups are 200ml) vegetable stock
50g or nearly 2oz baby spinach leaves (English spinach not chard)
rice and tzatsiki, to serve (we don't usually bother, not necessary)
Preheat oven to 200oC, (180oC is 350oF). Toss kumara in a baking pan with half of oil. Bake for 20-30 mins, until tender.
Meanwhile, heat remaining olive oil in a large saucepan. Saute capsicum, onion and garlic for 4-5 minutes, until tender. Stir in red curry paste and cook for 1 minute.
Stir in tomatoes, kidney beans and vegetable stock. Bring to boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Add kumara and baby spinach. Season to taste. Serve with rice and tzatziki.
Adapted from recipe from Australian Table August 2005.
Other Table recipes here.
Allposters
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