Ingredients
1 kumara, peeled and cut into cubes
1 T olive oil
1 T butter
1 small onion, sliced thin
1 cup coconut cream
1 t each of salt, tumeric, curry powder
Parsley for serving
1 kumara, peeled and cut into cubes
1 T olive oil
1 T butter
1 small onion, sliced thin
1 cup coconut cream
1 t each of salt, tumeric, curry powder
Parsley for serving
Melt butter and oil in medium saucepan. Add onion and cook until soft. Add kumara and cook a few minutes to seal but don’t let it get brown. Add salt, spices and coconut milk. Cover and cook until soft, about 10 minutes. Remove lid and cook until liquid reduces a little. Serve with rice and crusty bread
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