One of the things I missed the most after moving to America, was the New Zealand native sweet potato, or kumara - I even went so far as to beg the customs agent to allow me to bring one in - but no such luck!! To my great joy, I have discovered Japanese sweet potatoes at Ozark Natural Foods, which are one and the same as my beloved kumara!!
CURRIED SHRIMP AND CORN CHOWDER
1 medium sweet onion, diced
2 tablespoons olive oil
2 garlic cloves, crushed
2 potatoes, peeled and diced
2 cups fresh corn kernels (I used canned)
14 ounces of chicken broth
1 can of lite coconut milk
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 pound of peeled, large raw shrimp
Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts.
Saute onion in hot oil over medium heat, 5 minutes or until tender, add garlic, and saute 1 minute. Add potatoes and next 7 ingredients, bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
Stir in shrimp, cook 4 to 5 minutes, or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.
Enjoy!
Recipe adapted from Southern Living, April 2011
www.southernliving.com/
KUMARA LENTIL AND CUMIN SOUP
6 tablespoons butter
1 large onion, finely diced
1 teaspoon cumin
12 sage leaves, torn in half
1 medium leek, finely sliced
2 cloves garlic, crushed
1 large kumara, peeled and diced
1/4 cup split red lentils
3 cups chicken or vegetable stock
handful of chopped parsley
Melt butter in a saucepan over a high heat until nut brown and foamy. Add onion and cumin. Cook 2 to 3 minutes, stirring to prevent burning. Add sage, leek, garlic and kumara and mix well. Add lentils and stock and bring to a boil. Simmer 30 minutes or until lentils and kumara are tender.
Adjust soup for seasoning and stir in parsley.
Enjoy!
Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz
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