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  • Linda Crowhurst

JENNY'S CHUTNEY EASY KUMARA, CHICKPEA AND TAMARIND CURRY


We just love having Jenny's Kitchen Tamarind Chutney in our gift hampers and they have some gorgeous recipes to try out too.This recipe is soooo yummy!

Warming and aromatic...this easy vegetable curry will feed the whole family.

You will need:

  • 2 medium kumara (600g)

  • 2 tablespoons cooking oil

  • 1 onion, chopped

  • 4 tablespoons Jenny’s Kitchen Tamarind Chutney

  • 1 tablespoon curry powder

  • 4 cloves garlic, thinly sliced

  • 2 cans chickpeas, drained (400g)

  • 1 can coconut cream (400ml)

  • 1 can diced tomatoes (400g)

  • 1 cup vegetable stock

  • 1 teaspoons salt

  • 1/2 a broccoli, cut into florets

Plus to serve:

  • A handful of chopped coriander leaves

  • Cooked basmati rice and/or naan bread

To Prepare your Curry:

  1. Peel the kumara and cut into 2 cm chunks.

  2. Heat cooking oil in a large sauté pan or pot, add chopped onion, Jenny’s Kitchen Tamarind Chutney and curry powder. Fry for 3 minutes, stirring regularly until onion just starts to soften. Stir in the kumara and garlic, fry for a further 5 minutes.

  3. Add chickpeas, coconut cream, diced tomato, vegetable stock and salt. Stir to combine and bring to the boil, then reduce heat cover with a lid and simmer for 20 minutes. Remove lid, stir in the broccoli florets, turn up heat to medium and cook uncovered for 5-10 minutes until the broccoli is just cooked.

  4. Season to taste and scatter with chopped coriander. Serve with basmati rice and/or naan bread.

Recipe easily serves 6

Enjoy!

#JennysKitchenTamarindChutneyRecipe #WaihekeIsland

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