Kumara Saag (Spiced kumara and spinach)

400g kumara
200g spinach (you can use silver beet instead)
4 tbsp oil
1 tsp ground coriander seed
1/2 tsp ground ginger
1/2 -1 tsp ground turmeric
1 tsp curry powder
6 crushed cardamom seeds
black pepper
2 tbsp raisins
2 tbsp nuts (roasted peanuts or sunflower kernels)
4 tbsp cream
2 tbsp plain yoghurt

Preparation Instructions

Peel and cut the kumara into 1-2cm cubes and boil until just tender. Drain and set aside. Remove and discard spinach stalks and finely chop the leaves.

Cooking Instructions

Gently heat together the oil and all the spices in a heavy based pan for 1-2 minutes, then add the spinach and stir-fry over a medium heat until tender. Add the kumara and stir-fry for another 4 minutes, stirring constantly. Add raisins, nuts and 3 tbsp cream, stir for 30 seconds more then remove from heat and spoon into warmed serving dish.

Serving Instructions

Drizzle mixed yoghurt and cream over top as garnish. Serve alongside other curries, with roti, chapatti or naan (flat bread) and rice.