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Kumara massaman curry

with lentils and pineapple sambal

Ready in around 25 mins

RECIPE FACT:
It is believed that this curry with its warming spices was introduced to Southeast Asia by Persian merchants travelling the silk road.
Nutritional Info:
  • Energy: 2826kj (676Kcal)
  • Protein: 28g
  • Carbohydrate: 74g
  • Fat: 34g
  • Contains: Gluten, Soy
Serving Amount:
Serves 4 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 to the boil over a high heat. Once boiling, add the diced kumara, season with salt and cook for 12-15 mins until tender. Drain well into a colander. Roughly chop the pineapple chunks and coriander including the stalks and add to a bowl with the toasted coconut chips. Season with salt and stir to combine. Place the lentils into a sieve and rinse under cool running water, drain well.

  • 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:

    Slice the root end off the bok choy and discard. Slice the stalks into 1 cm slices and the leaves into 3 cm strips. Open the massaman curry paste and remove the chilli from the top. Finely slice the chilli if you plan to use or discard if not. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the massaman paste to the pan, add some or all the chilli, stir and cook for 30-60 secs until fragrant. Add the sliced bok choy and kumara and cook for 1-2 mins. Add the coconut milk, lentils, and a 1/2 cup of water, turn the heat to medium and cook for 1-2 mins. Pour in some of 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.

Ingredients In your box:
  • 2 tins of lentils
  • 1 pack of steamed brown rice
  • 1 pot of massaman curry paste with chilli
  • 1 pot of tamarind seasoning
  • 1 pack of coconut milk
  • 1 sachet of toasted coconut chips
  • 1 pot of pineapple chunks
  • 1 bag of bok choy
  • 1 bag of diced kumara
  • 1 bag of coriander

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