SPICY KUMARA TACOS

Prep time 30 mins Cooking time 10 mins Serves 4

INGREDIENTS

500g kumara (orange sweet potato)

125ml olive oil

6 green onions (scallions), coarsely chopped

1 tsp ground cumin

1 tsp ground coriander

2 cups chopped coriander 2 fresh jalapeño chillies, coarsely chopped

1 ½ finely grated lime rind

2 tbsp lime juice

⅓ cup (80ml) water

500g bottled sun-dried tomatoes in oil

¼ tsp garlic powder

¼ tsp onion powder

½ tsp smoked paprika

40g roasted whole blanched almonds

25g roasted walnuts

12 white corn tortillas, each 17cm in diameter, warmed

40g arugula leaves

METHOD

Boil, steam or microwave kumara until tender; drain. When cool enough to handle, peel kumara; cut flesh into 1.5cm pieces. Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.

Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.

Transfer tomato mixture to a large frying pan, stir in kumara. Heat mixture over low heat for 5 mins or until warmed through. Serve kumara mixture in tortillas with rocket and remaining coriander mixture.