With Aunty Rata
Hi fellow trampers
Aunty Rata is a big fan of adding kumara to her kai when out tramping, kayaking or biking. Yes I know the little blighters are a bit heavy but they are packed full of vitamins and minerals – vitamin A, B6, C, calcium and iron. You may think kumara take a long time to prepare and cook relative to other carbs but this is the case only if you insist on peeling them (not necessary if they are washed),and fail to cut them into little pieces (indulge your inner sadist). The other great characteristic of kumara is its versatility – not only does it taste great unadorned but it plays nicely with sweet and savoury flavours.
Aunty Rata also thinks chickpeas are marvellous. It’s hard to go past their cute shape plus they are a great source of protein, calcium, zinc, folate and fibre. Chickpeas can be purchased by the tin (usually about 400g). It is best to open the tin, get rid of the liquid, wash the chickpeas and transport them in a plastic bag. As long as you don’t let them do too much sunbathing they will keep okay for a weekend.
Here are a couple of recipes co-starring both nutritional super heroes – kumara and chickpeas. Don’t feel obliged to follow them slavishly, they are designed like modules for mixing and matching depending on your preferences, feel free to add quick protein like salami, tinned fish or pre cooked ham if you prefer and in the case of veges, what is in season is fine. My favourite variety of kumara for outdoor cooking is the orange one because of its cool colour and its skin is smooth making washing and chopping it a bit easier.
Happy assembling! If you have a great recipe featuring kumara or chickpeas that you have road tested in the hills send it to . Eventually, if we get enough great recipes we might be able to upload them onto the website.
December is the season of over indulgence so next month Aunty Rata will have a chat with you about Fat Boy Credits.
Moroccan Kumara and Eggplant Curry (serves 4-6)
Ingredients
- tablespoon canola oil or a 10g sachet of butter (optional a bit of water will work also)
- teaspoons of minced garlic
- 2 teaspoons cumin, coriander, cinnamon, ginger, sugar and tumeric
- Chilli powder to taste
- 1 medium eggplant 3-4 courgettes
- 3 smallish kumara
- 2 cans Moroccan flavoured tomatoes (or plain tomatoes)
- 1-2 handfuls of cashew nuts or dry roasted sunflower seeds (optional but great source of nutrients)
- 1 can chickpeas
- 120g of couscous, quinoa, pasta, or rice per person
- if using couscous or quinoa – take 2 teaspoons of vege stock or a packet of instant soup to season
Method
Heat water for couscous, quinoa, pasta or rice in a billy, add the relevant carb and cook or, if couscous/quinoa add it and seasoning# to the boiling water and take off heat and leave to cook.
Chop into small pieces the kumara, eggplant and courgettes.
In second billy heat the oil or butter(or use a bit of water if you didn’t bring these), garlic and spices.
Add diced kumara and eggplant/courgettes and stir fry for a couple of minutes.
Add tomatoes and chickpeas, cook until kumara is no longer crunchy.
Add kumara mixture to rice or couscous mixture if there is room, add cashews and serve.
Spicy Chickpeas (serves 4-6)
Ingredients
- 1 tin chickpeas
- 500g couscous (or other carb as for above recipe)
- cup red lentils
- medium kumara
- 140g tomato paste (1 tub)
- 1 tablespoon coconut milk powder per person (Milk powder is an acceptable substitute)
- 3 teaspoons each of cumin, coriander, cardamom, ginger and stock (vege, beef or chicken)
- 2 teaspoons garlic
- Chilli powder to taste
- 10g butter (or a bit of water)
- onion
- courgettes
- 2 carrots or 2 peppers (type of vege is optional but should be vege that cooks quickly; dried vege is ok if trying to keep weight down)
Method
Add a cup of cold water to a billy then add coconut cream powder, tomato paste and cubed kumara. Set aside.
Wash the red lentils and place in someone’s bowl and cover with cold water. Soak. Add dehydrated veges if you are having these so they rehydrate a bit.
In your second billy fry spices, stock, onion and garlic using the butter or a bit of water. Once cooked add the rest of the fresh veges, the red lentils, a bit more liquid and cook.
Add sufficient water to the billy containing the kumara to cover the kumara and bring to boil. Add chickpeas and cook kumara. When kumara is nearly cooked and the liquid is boiling add couscous and turn off the heat.
Stand for a few minutes.
If there is room combine the contents of both billies and serve otherwise serve a bit from each billy into people’s bowls.