Spiced Kumara Salad

Roast Kumara
900kg kumara, quartered lengthways
2 T olive oil
1 T curry powder
1 tsp smoked paprika
½ tsp garlic powder
1 tsp salt

½ cup coconut yoghurt
1 T lime or lemon juice
2 tsp tamarind paste – available at
supermarket or Asian grocer
2 T chopped coriander
½ tsp salt

½ cup coriander leaves
½ cup cashews – toasted and salted

Roast Kumara
Preheat oven to 220 °C.
In a baking dish toss the quartered kumara in the oil, curry powder, smoked paprika, garlic
powder, and salt. Roast in the oven for about 20 – 25 minutes, or until the kumara is caramelised
and tender.
Blend or mix all ingredients together, and set aside.
Place the roast kumara on a serving plate. Drizzle over the dressing and top with the cashews and
coriander leaves.