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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.