Kumara & Vegetable Curry with Coconut Rice

Name: Kumara & Vegetable Curry with Coconut Rice
Cuisine: New Zealand
Ingredients: 1 kg Kumara (cubed); 800 g Mixed vegetables (broccoli, cauliflower, carrots); 400 ml Coconut milk; 800 ml Low-sodium vegetable stock; 400 g Jasmine rice; 2–3 tbsp Curry powder; 1 each Onion & garlic (chopped); 1 tbsp Fresh ginger (grated); 3 tbsp Olive oil; for serving Fresh coriander & lime

A recipe from New Zealand.

🇳🇿 New ZealandcurrykumaravegetablecoconutRiceveganhighCarbonePothealthydairyFreenutFreesoyFreeeggFreeantiInflammatory

Kumara & Vegetable Curry with Coconut Rice

Nutrition (per serving)

480Calories

12 gProtein

82 gCarbs

14 gFat

12 gSugar

650 mgSalt

Ingredients

1 kg Kumara (cubed)
800 g Mixed vegetables (broccoli, cauliflower, carrots)
400 ml Coconut milk
800 ml Low-sodium vegetable stock
400 g Jasmine rice
2–3 tbsp Curry powder
1 each Onion & garlic (chopped)
1 tbsp Fresh ginger (grated)
3 tbsp Olive oil
for serving Fresh coriander & lime

Method

Cook rice in 800 ml water with pinch salt until fluffy. Keep warm.
Heat oil in large pot, sauté onion, garlic and ginger 3 min. Add curry powder, cook 1 min.
Add kumara and vegetables, stir to coat. Pour in stock and coconut milk, bring to simmer.
Cook 20–25 min until vegetables tender. Serve over coconut rice with coriander and lime wedges – fragrant vegan NZ curry with high-carb rice base.