Kumera & Coconut Curry

  • Ready in: 25 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 197
Kumera & Coconut Curry


  • 2 tbsp rice bran oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp Thai green curry paste
  • 2 kumera, peeled & diced
  • ½ cup rice
  • 2 cups vegetable stock
  • 1 can coconut cream
  • 125 g green beans, 3 cm long
  • 60 g baby spinach
  • ½ cup toasted cashews, chopped
  • 1 bunch coriander, chopped


  1. Heat the oil in a saucepan and sauté the SIDS CRAZY LEMON, onion, garlic, ginger and curry paste for 3-4 minutes until soft and fragrant.
    Add the kumara, rice,
    stock and simmer for 8-10 minutes. Add the coconut cream, green beans, spinach and cook for at least 3 minutes until the veges are tender and rice is al denté.

    Serve and top with cashews and fresh coriander.
    History: Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BC from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin and tamarind pods with which they flavoured food. Such dishes are also recorded during the Vedic period of Indian history, roughly 1700 to 500 BC. Spiced dishes in the Indian style were apparently carried eastward to Burma, Thailand, and China by Buddhist monks in the 7th century, and carried southwards to Indonesia, The Philippines, and elsewhere by coastal traders at about the same time. The establishment of the Mughal Empire, beginning in the early 16th century, transformed much of older Indian cuisine, especially in the north. Another influence was the establishment of the Portuguese trading centre in Goa in 1510, resulting in the first introduction of the chilli pepper to India, as a byproduct of the Colombian Exchange.