Whip up a quick vegetarian curry in no time! Jicama is a fantastic root vegetable to add to a curry for the vegans and vegetarians in your life.
Serves: 2
GF, VG
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 cinnamon stick, broken in half
- 2cm ginger, grated
- 5 cloves garlic, crushed
- 2 bay leaves
- 2 large onions, chopped
- 1 medium-sized tomato, peeled & chopped
- 500g jicama, cut into 6cm cubes
- ½–1 cup vegetable stock
- Fresh coriander, to serve
- Cooked brown rice, to serve
Method
- Add olive oil to a medium-sized frypan over low heat with spices, cinnamon, ginger, garlic and bay leaves and fry for about 5 mins, stirring constantly.
- Add onions and tomato to pan and fry for about 5 mins.
- Add jicama and coat well in spice and onion mix, sautéing for 5–10 mins. Add enough stock so mix is loose but not too watery, and cover with lid.
- Cook until jicama is just soft. Add more stock if consistency is too thick.
- Serve with coriander and rice.
- Tip: You could add other vegies or chicken to this curry to pad it out and please the meat eaters in your life.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
