Roast Kumara & Tomato Bake

Roast Kumara

1.2 kg orange kumara (skin on), cut crosswise into 2 ½ cm thick slices

2 tbsp olive oil

4 ½ tsp maple syrup

½ tsp ground cardamom

½ tsp ground cumin

salt & black pepper

parsley to garnish


Spicy Tomato Sauce

2 ½ tbsp olive oil

3 garlic cloves, minced

1 – 2 small jalapeno peppers in oil, finely chopped – Optional depending how much heat you like

2 shallots, finely chopped

1 x 400g tin whole peeled tomatoes, blended until smooth

2 tbsp tomato paste

3 tsp sugar

1 ½ tsp cardamom

1 tsp ground cumin

1 tsp lemon zest

1 tsp salt

1 cup water

Roast Kumara

Preheat oven to 200°C. Line a baking sheet with baking paper and set aside.

Toss the kumara slices with the olive oil, maple syrup, cardamom, cumin, ½ tsp salt, and black pepper in a large bowl. Spread the slices on the prepared baking sheet. Cover the tightly with foil, and bake in the oven for 20 mins. Remove the foil and return to the oven for another 15 mins, flipping the slices after 5 mins. Continue cooking until just cooked and starting to brown.

Spicy Tomato Sauce

While the kumara is cooking, combine the olive oil, garlic, jalapenos, shallots in a large lidded saute pan and saute over medium heat. Cook  for 10 mins, or until just cooked. Add in the blended tomatoes, tomato paste, sugar, cardamom, cumin, lemon zest, and salt. Cook for 5 minutes to develop the flavours, stirring frequently. Add in 1 cup of water and bring to a simmer. Cook for another 5 mins.

Transfer the cooked kumara to the sauce and gently toss to combine. Decrease the heat to low, cover the saute pan and simmer for another 10 mins.

Check seasoning, place the kumara on a serving dish and garnish with fresh parsley. Serve immediately as a side dish, or serve with meatballs and a rocket & herb salad.


Serves 4