NUTELLA CASERA

Kumara and peanut curry with green beans, basmati rice and peanuts

 Cook time: 40 minutes

Ingredients

Onion  2

Garlic 6 cloves

Ginger

Basmati rice

Kumara

Curry spices

Water 1.2 L

Green beans 1 bag

Peas 1 1/2 C

Peanut tandori paste

Peanuts

This curry is meaty and rich, add a pinch of sugar when cooking the onions to really bring out the sweetness in the kumara

nstructions

1

Peel and dice the onion.

Mince the ginger and garlic.

2

Wash the rice under cold water until the water runs clear. Cover the rice with just enough water to cover (about 1 cm above). Bring to a simmer, add a pinch of salt, then immediately, cover, reduce the heat to very low heat for 12 minutes. Turn off the heat, then let sit in pot until needed.

3

Sweat the onion in a little oil on medium high heat for 3 minutes, until just starting to brown. Add the garlic, ginger a pinch of salt and cook for another 2 minutes, stirring regularly.

4

Peel and dice the kumara into 2 cm cubes, add to the curry, along with the water, curry spices and a pinch of salt.

5

Trim the ends off the beans and slice into 2 cm batons. Add to the pot along with the peanut tandori paste and peas. Cook for 10 mins before adding the coconut cream.

6

Stirring regularly cook for about another 10 minutes, until the kumara is fully cooked. Taste and add salt or a little sugar as needed.

7

Serve the curry over hot rice topped with roast peanuts.