Name: Amadumbe curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 medium onion diced; 4 garlic cloves minced; 4 tsp curry powder; 1 1/2 tsp paprika; 1 tsp cayenne pepper; 2 tsp ground cumin; 2 tsp fresh ginger minced; 1/2 tsp black pepper; 3 amadumbe peeled and cubed; 1 cup vegetable stock; 1 tbsp lemon juice; 1 tin chopped tomatoes; 1 tin coconut milk; fresh coriander chopped, to garnish

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Ingredients (15)

2 tbsp	vegetable oil
1	medium onion — diced
4	garlic cloves — minced
4 tsp	curry powder
1 1/2 tsp	paprika
1 tsp	cayenne pepper
2 tsp	ground cumin
2 tsp	fresh ginger — minced
1/2 tsp	black pepper
3	amadumbe — peeled and cubed
1 cup	vegetable stock
1 tbsp	lemon juice
1 tin	chopped tomatoes
1 tin	coconut milk
	fresh coriander — chopped, to garnish

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Method:

Heat the oil in a large pot over medium heat until shimmering. Add the onion and cook for about 3 minutes, until translucent.

Add the garlic and cook for about 2 minutes, until fragrant.

Add the curry powder, paprika, cayenne, cumin, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.

Add the amadumbe and mix well until well-coated

Add the broth and tomatoes and stir, then mix..

Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 30 minutes, until the amdumbe are tender and easily pierced with a fork.

Serve and garnish with fresh coriander.

Recipe reprinted with permission from chef Marcus Modimokwane.