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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.