Name: Spicy kumara and beans
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 kilogram kumara, peeled, halved and cut into lengths; 2 tablespoon olive oil; 1 red capsicum, seeded and chopped; 1 red onion, chopped; 1 clove garlic, crushed; 2 tablespoon red curry paste; 400 gram can diced tomatoes; 400 gram can red kidney beans, drained and rinsed; 1/2 cup (125ml) vegetable stock; 50 gram baby spinach leaves; rice, to serve; tzatziki, to serve

Spicy kumara and beans

Serves 4

Prep

15M

Cook

Total

1H 15M

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Ingredients

1 kilogram kumara, peeled, halved and cut into lengths

2 tablespoon olive oil

1 red capsicum, seeded and chopped

1 red onion, chopped

1 clove garlic, crushed

2 tablespoon red curry paste

400 gram can diced tomatoes

400 gram can red kidney beans, drained and rinsed

1/2 cup (125ml) vegetable stock

50 gram baby spinach leaves

rice, to serve

tzatziki, to serve

Method

1.Preheat oven to 200°C. Toss kumara in a baking pan with half of oil. Bake for 20-30 minutes, until tender.

2.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.

3.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.

Pumpkin may be used in place of kumara, if preferred.
Note

Woman's Weekly Food

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