Name: Turkey chilli con carne filled kumara
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 kumara (orange sweet potato) (500g); cooking-oil spray; 200 gram minced (ground) turkey; 1 brown onion (80g), chopped finely; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1/2 teaspoon chilli flakes; 400 gram canned diced tomatoes; 125 gram canned kidney beans, rinsed, drained; 2 teaspoon caster (superfine) sugar; 1/4 cup (20g) finely grated parmesan; 60 gram rocket leaves (arugula); 1 lemon (140g)

Ingredients

2 kumara (orange sweet potato) (500g)

cooking-oil spray

200 gram minced (ground) turkey

1 brown onion (80g), chopped finely

2 clove garlic, crushed

2 teaspoon ground cumin

1/2 teaspoon chilli flakes

400 gram canned diced tomatoes

125 gram canned kidney beans, rinsed, drained

2 teaspoon caster (superfine) sugar

1/4 cup (20g) finely grated parmesan

60 gram rocket leaves (arugula)

1 lemon (140g)

Method

1.Prick kumara all over with a fork. Microwave on medium high (75%) for 8 minutes or until tender.

2.Meanwhile, lightly spray a medium non-stick frying pan with oil; cook turkey, onion, garlic, cumin and chilli over high heat for 5 minutes, breaking up any lumps with a wooden spoon, until browned.

3.Add tomatoes, beans and sugar to pan; reduce heat to low. Cook for 5 minutes or until mixture is thickened.

4.Cut the kumara in half lengthways. Spoon the chilli con carne over kumara, sprinkle with parmesan. Serve with rocket and a squeeze of lemon.

Kumara can be baked in a moderate oven (180°C/350°F) for about 1 hour or until tender.
Note

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Ingredients

Method

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