Serves 30
vegan and gluten free
2kg each of red kumara
2kg each of orange kumara
3 large red onions
1 bulb of garlic
handful of cumin
handful of turmeric
handful of curry powder
handful of smoked paprika
2 litres of vegetable stock
1 litre of thick coconut cream
dash of tabasco
splash of lime juice
salt and pepper
Method
Heat oven to 160degC.
Cut the vegetables into chunks, sprinkle with the spices and place in oven to roast until tender.
Put all roasted ingredients into a large pot and blitz until smooth. Add coconut cream and vegetable stock.
Season to taste with lime juice, tabasco and generous amounts of salt and pepper.
Recipe provided by chef Jess Matheson, 103 The Store, Roxburgh. Recipe requested by Diane Nees, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
