Entree: Fiji – Central Culinary Region – Kumala Curry (Fijian coconut‑based sweet potato curry flavored with curry spices and aromatics)

Serving Size: 4

Approximate Time

Prep 12 min

Cook 27 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1–2 small red chilies, seeded and sliced (optional)
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground cumin
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) water or vegetable stock
- 1 lb (450 g) kumala (sweet potatoes), peeled and cut into 1‑inch (2.5 cm) cubes
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 medium tomato, chopped (about 5 oz / 140 g) or 1/2 cup (120 g) canned diced tomatoes
- 1 tbsp (15 ml) brown sugar or jaggery
- 1 tsp (5 ml) salt, adjust to taste
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro (coriander) for garnish
- Cooked steamed rice or roti, for serving

Instructions

1. Heat oil in a large skillet or saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5–7 minutes. Add garlic, ginger, and sliced chili and cook 1 minute more.
2. Stir in curry powder, turmeric, and cumin and cook briefly until fragrant, about 30 seconds. Pour in coconut milk and water or stock, scraping any browned bits from the pan.
3. Add cubed sweet potatoes and chopped tomato. Bring to a simmer, cover, and cook until sweet potatoes are tender, about 15–20 minutes.
4. Stir in drained chickpeas, brown sugar, and salt. Simmer uncovered 5–7 minutes to allow flavors to meld and sauce to thicken slightly.
5. Remove from heat and stir in lime juice and most of the chopped cilantro. Taste and adjust seasoning.
6. Serve hot over steamed rice or with roti, garnished with remaining cilantro.