Red Curry Stuffed Kumara


Serves 2

1 x large orange kumara cut in half length ways

Raglan coconut yoghurt Greek flavour 

Tempeh 1/4 block sliced into thin little squares 

Fresh coriander for garnish 

Vutter or plant based butter

3 garlic cloves

1 x bunch silver beet sliced 

1 x can black beans drained 

For the hummus: 

1 x can chick peas 

3 x garlic cloves 

1 x Tbs Thai red curry paste 

1 x Tbs tahini 

Juice from 1 lemon 

2 x Tbs olive oil 

Salt & pepper 

1/2 cup nutritional yeast 



1. Pre heat oven to 200•C. With a sharp knife make a cris cross pattern on each 1/2. Lightly drizzle your them with olive oil and season with salt and pepper, place in an oven tray cut side up for 30-40 minutes. Pierce with a fork 1/2 way through to ensure the middles get cooked. 

2. Add all hummus ingredients into a blender and blend until a smooth consistency.

3. Slice 3 x garlic cloves thinly. In a frying pan heat 1 Tbs of Vutter and add your garlic. Sauté for a few minutes then add your silver beet and fry until fully wilted.

3. In a bowl mix your hummus and your drained black beans. Add your garlic wilted silver beet. Once your kumara is baked and soft in the middle scoop out the centre’s and add to your hummus bowl and give everything a really good mix. Add it back into your big frying pan and fry until fully heated through. 

4. In a small frying pan with a tsp of Vutter fry your tempeh squares until lightly browned. 

5. On two plates add your scooped out kumaras. Fill them with your hummus mix and top with coconut yoghurt, fresh coriander leaves and finally your tempeh squares. Enjoy! 

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