Recipe of the Week: Roast Kumara (New Zealand)
The Global Vegetarian Kitchen features outstanding full-colour photographs, which accompany more than 100 easy, appetizing recipes for vegetarians, vegans and those who just enjoy good food. Whether you grow your own food, source fair trade or buy local, this cookbook starts where you are, offering tips to source local and cook global. Let us know how your version of this recipe turns out by posting a comment below!
This recipe reminds me of relaxed summers in New Zealand, as it is a perfect salad accompaniment for a barbecue. It is a variation of a recipe my sister used to make before I moved over to the UK for a few years, so it reminds me of family and friends and good times back in New Zealand. This is a fantastic, filling, summer salad – it could be a good snack meal for two people – which can be served hot or cold depending on preference. It’s also great for lunch the next day. In New Zealand we call sweet potato ‘kumara’ and there are several different varieties; my preference for the recipe is the gold variety, also available in the UK but called sweet potato. The salad is also dairy-, gluten-, egg-, and soy-free so is perfect for people with allergies or food intolerances.
Rebecca Sinclair, New Zealand
Serves: 2 - 4
Preparation: 5 minutes
Cooking: 25 minutes
- 2 sweet potatoes, chopped
- 1 tsp cumin seeds
- 1 tbsp honey
- 2 cloves garlic, chopped
- ½ tsp cumin powder
- ½ tsp cinnamon
- 1 bell pepper
- 2-3 tbsp sundried tomatoes, roughly chopped
- 1 can garbanzos/chickpeas, drained
- 1 tbsp pine nuts
- 2 tbsp cilantro/coriander, chopped
1 Heat oven to 350°F/180°C/Gas 4
2 Put the chopped sweet potatoes into a bowl and coat with 1 tablespoon of oil, the cumin seeds and the honey. Mix well.
3 Turn the mixture out onto a baking sheet, and cook for about 20 minutes, until soft. You can put the whole bell pepper alongside at the same time to roast, or else char the skin by holding in the flame of a gas cooker, turning often. Whichever method, when it is ready, leave to cool and then slice.
4 Now put about 2 tablespoons of oil into a pan on a low heat and when hot add the garlic, cumin and cinnamon. Stir briefly.
5 The bell pepper, sundried tomatoes, and garbanzos/chickpeas go in now. Stir for a few minutes to coat with the spice mixture.
6 When ready, turn into a bowl and mix in the sweet potatoes. Sprinkle the pine nuts and fresh cilantro/coriander on top.
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