Gingery mixed vegetable and tomato curry with rice

Tam West

Carnivores – try this curry with roast chicken or steak.

Ingredients

250 g	Carrots, sliced 2cm thick
700 g	Purple kumara, peeled, cut into 4cm cubes (Main)
900 g	Pumpkin, peeled, deseeded, cut into 4cm cubes (Main)
3 Tbsp	Vegetable oil
2	Onions, finely chopped
4 cloves	Garlic, finely chopped
3 Tbsp	Ginger, finely chopped
1	Cinnamon stick
2 Tbsp	Cumin seeds
¼ tsp	Chilli flakes
½ tsp	Ground turmeric
1 can	Chopped tomatoes, approx. 400g
1 tsp	Sugar
100 g	Baby spinach, placed in a heatproof bowl, covered with boiling water so they wilt, cooled under cold water, squeezed dry
1 tsp	Garam masala
4 servings	Steamed rice

Directions

1. Put the carrots, kumara and pumpkin into a steamer or saucepan and steam or boil until everything is very tender. Remove from the heat, drain well.
2. Heat the oil in a frying pan or wok and add the onions, garlic, ginger, cinnamon stick, cumin seeds and chilli flakes. Mix well and fry gently without browning for 10 minutes or until the onion is soft.
3. Add the turmeric, tomatoes, ½ cup water and the sugar. Mix well and bring to the boil. Simmer 10 minutes.
4. Add the vegetables, mix well and simmer 10 minutes. Add the spinach (tease out the squeezed leaves), taste and season with salt. Serve sprinkled with garam marsala on steamed rice.

More curries from Ray

• Dry potato and pea curry with warm flatbread, yoghurt and date chutney
• Zucchini, green bean and coconut curry with fried tofu and rice noodles