Kumara and lentil massaman curry

with pineapple and coconut sambal

Ready in around 20 mins

RECIPE FACT:

It is believed that this curry with its warming spices was introduced to South East Asia by Persian merchants travelling the silk road.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE KUMARA AND PREPARE THE SAMBAL:

Pour boiling water from the kettle into a pot and bring up the boil over a high heat. Once boiling, add the diced kumara, season with salt and cook for 6-8 mins until tender. Drain well into a colander. Roughly chop the pineapple chunks and place in a bowl. Roughly chop the coriander including the stalk and add to the pineapple with the toasted coconut chips. Season with salt and stir to combine.
2. TO COOK THE RICE:

Open the bag of steamed brown rice, squeezing gently on the bag to break up the large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the rice, season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE MASSAMAN CURRY:

Place the lentils into a sieve and rinse under cool running water, drain well. Rinse the bok choy under running water and cut into 1 cm slices. Place the frying pan back over a medium-high heat with a drizzle of oil. Once hot add the massaman curry paste and cook stirring regularly for 1-2 mins. Add the bok choy slices and cook for 1-2 mins. Add the kumara, lentils and coconut milk, turn the heat to medium and cook for 1-2 mins. Pour in the tamarind seasoning to taste, stir and remove from the heat.
TO SERVE:

Spoon rice into bowls and top with kumara and lentil massaman curry. Serve with pineapple sambal on the side.