Honey, Kumara, Silverbeet & Lentil Curry

This is a delicious curry that is easy to make and perfect for these wet, dreary winter days. Make a double-batch if you have extra mouths to feed. 

Serves: 2-4

Prep Time: 10 minutes

Cook Time: 45 minutes 

INGREDIENTS  

• 1 large kumara (approx. 600g)
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 275g silverbeet, washed, stems removed, finely chopped
• 2 tablespoons curry powder
• 1 tablespoon Egmont Manuka Honey MGO 50+
• 1 x tin coconut cream
• 1 x tin Lentils
• 1 cup water
• Toasted chopped cashews, to serve
• Chopped coriander, to serve 

METHOD 

1. Pre-heat the oven to 180°C and line a baking tray with baking paper.
2. Cut the ends off the kumara then cut into bite-sized cubes.
3. Drizzle 1 tablespoon of the olive oil over the kumara and use clean hands to mix well to make sure the oil is evening distributed.
4. Put into the oven and roast for 30 minutes.
5. Once done remove from the oven and set aside.  
   
   
6. Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan over a medium-high heat.
7. Cook the onion and the garlic for 10 minutes, stirring as you go.
8. Add in the silverbeet and cook for a further 10 minutes.
9. Add in the curry powder, Egmont Honey, coconut cream and the lentils.
10. Bring to the boil then reduce the heat and cook for a further 10 minutes, stirring in the kumara in the last few minutes so that it can cook through.
    
    
11. Serve on its own or with rice or flatbread garnished with cashew nuts and coriander.