Mushrooms add a “meaty” texture to this curry and the sweet potato hold their shape beautifully. Use a hot curry paste if a fiery version is preferred.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
500 grams orange kumara, diced 2cm pieces
500 grams medium button mushrooms, halved
2 tablespoons curry paste (I used a massaman paste)
½ cup water
400-gram tin Italian cherry tomatoes
To serve
coriander and mint
thick plain yoghurt
hot cooked basmati rice
chopped roasted cashew nuts
warm flatbreads
METHOD
Heat the oil in a large sauté pan and add the onion and garlic. Cover and cook for 5 minutes. Add the kumara and mushrooms, season and cook for 10 minutes, stirring often.
Combine the curry paste and water together and stir into the pan. Add the tomatoes and bring to the boil. Reduce the heat and simmer gently for 15 minutes, stirring occasionally until the kumara is tender.
To serve: Add the coriander and serve the curry with dollops of yoghurt, ripped mint, rice, nuts and warm naan breads or other flatbreads. Serves 4.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.