Kumara and peanut curry with broccoli, basmati rice and peanuts

Peel and dice the onion.

Mince the ginger and garlic.

Wash the rice under cold water until the water runs clear. Add just enough water to the rice to cover it (about 1 cm above). Bring to a simmer, add a pinch of salt, then immediately cover, reduce the heat to very low heat, and cook for 12 minutes. Turn off the heat and let it sit in the pot until ready to serve.

Sweat the onion in a little oil on medium-high heat for 3 minutes, until just starting to brown. Add the garlic, ginger, and a pinch of salt and sugar, then cook for another 2 minutes, stirring regularly.

Peel and dice the kumara into 2 cm cubes. Add to the curry along with the water and a pinch of salt.

Trim the ends off the broccoli, cut the top into florets. Peel the stalk and slice into 2 cm rounds. Add to the pot along with the peanut tandoori paste and peas. Cook for 10 minutes before adding the coconut cream.

Stirring regularly, cook the curry for another 10 minutes, until the kumara is fully cooked. Taste and add salt or a little sugar, as needed.

Serve curry over hot rice topped with roast peanuts.