Kale and kumara in coconut cream

A warming onepot dish to keep us cosy in winter.

Serves 4

We have such beautiful kumara in New Zealand and combining it with coconut cream is sublime. Fresh ginger and turmeric keeps colds and inflammation at bay.

Ingredients

3 Tbsp extravirgin olive oil, divided 1 onion, chopped

2 large kumara cut into cubes 5 garlic cloves, pressed or minced 2 tsp grated fresh ginger

1 tsp ground coriander

2 large bunches of kale (about 1kg), stemmed and chopped

1 cup vegetable broth

1 can fullfat coconut milk

1 Tbsp lime juice

tsp salt, or to taste

Freshly ground black pepper, to taste Fresh turmeric — grated

Method

1. Warm 2 Tbsp olive oil in a Dutch oven, (or a pan with a lid) over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add kumara, cover and cook, stirring occasionally, until the sweet potato is bright orange, about 5 minutes. Transfer the mixture to a bowl for now.

2. Add 1 Tbsp olive oil to the pot and raise the heat to mediumhigh. Add garlic, ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add half of the kale and stir until it’s beginning to wilt, about 1 minute. Stir in remaining greens, broth, all but cup coconut milk and tsp salt.

3. Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in kumara mixture, cover and continue to cook until kale and kumara are tender, 10 to 20 minutes.

4. Once the kale and kumara are tender, uncover the pot and increase heat to mediumhigh. Cook, stirring occasionally, until most of the liquid has evaporated and the sauce has thickened, 2 to 5 minutes.

5. Remove from heat and stir in the remaining coconut milk. Add the lime juice, fresh turmeric and season with salt and pepper to taste. Serve with your favourite grain.