Easy Kumara, Chickpea and Tamarind Curry

Warming and aromatic...this easy vegetable curry will feed the whole family.

You will need:

• 2 medium kumara (600g)
• 2 tablespoons cooking oil
• 1 onion, chopped
• 4 tablespoons Jenny’s Kitchen Tamarind Chutney
• 1 tablespoon curry powder
• 4 cloves garlic, thinly sliced
• 2 cans chickpeas, drained (400g)
• 1 can coconut cream (400ml)
• 1 can diced tomatoes (400g)
• 1 cup vegetable stock
• 1 teaspoons salt
• 1/2 a broccoli, cut into florets

Plus to serve:

• A handful of chopped coriander leaves
• Cooked basmati rice and/or naan bread

To Prepare your Curry:

1. Peel the kumara and cut into 2 cm chunks.
2. Heat cooking oil in a large sauté pan or pot, add chopped onion, Jenny’s Kitchen Tamarind Chutney and curry powder. Fry for 3 minutes, stirring regularly until onion just starts to soften. Stir in the kumara and garlic, fry for a further 5 minutes.
3. Add chickpeas, coconut cream, diced tomato, vegetable stock and salt. Stir to combine and bring to the boil, then reduce heat cover with a lid and simmer for 20 minutes. Remove lid, stir in the broccoli florets, turn up heat to medium and cook uncovered for 5-10 minutes until the broccoli is just cooked.
4. Season to taste and scatter with chopped coriander. Serve with basmati rice and/or naan bread.

Recipe easily serves 6