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

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Jicama Curry

By: Raquel Neofit

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.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 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

Method


  • 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.
  • Add onions and tomato to pan and fry for about 5 mins.
  • 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.
  • Cook until jicama is just soft. Add more stock if consistency is too thick.
  • Serve with coriander and rice.
  • Tip: You could add other vegies or chicken to this curry to pad it out and please the meat eaters in your life.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

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

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