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Jicama Curry


Jicama Curry

Jicama Curry

Whip up a quick vegetarian curry in no time! Jicama is a fantastic root vegetable to add to a curry for the vegans and vegetarians in your life.

Serves: 2

GF, VG

Ingredients

Method

  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 cinnamon stick, broken in half
  • 2cm ginger, grated
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 2 large onions, chopped
  • 1 medium-sized tomato, peeled & chopped
  • 500g jicama, cut into 6cm cubes
  • ½–1 cup vegetable stock
  • Fresh coriander, to serve
  • Cooked brown rice, to serve
  1. Add olive oil to a medium-sized frypan over low heat with spices, cinnamon, ginger, garlic and bay leaves and fry for about 5 mins, stirring constantly.
  2. Add onions and tomato to pan and fry for about 5 mins.
  3. Add jicama and coat well in spice and onion mix, sautéing for 5–10 mins. Add enough stock so mix is loose but not too watery, and cover with lid.
  4. Cook until jicama is just soft. Add more stock if consistency is too thick.
  5. Serve with coriander and rice.
  6. Tip: You could add other vegies or chicken to this curry to pad it out and please the meat eaters in your life.

 



 

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.