Print Options:

Creamy Kumara and Mushroom Stew

Yields4 ServingsPrep Time12 minsCook Time40 minsTotal Time52 mins

Tahini brings a real depth of flavour and creaminess to this Kumara and mushroom stew. Do try it.

Kumara, Mushroom and Tahini Stew

 225 g diced kumara, red or orange
 1 diced brown or white onion
 340 ml stock
 170 g halved cherry tomatoes
 2 thinly sliced cayenne chillies
 2 diced cloves garlic
 2 tbsp olive oil
 225 g quartered mushrooms
 2 tbsp sumac
 1 tbsp thyme
 1 tsp ground allspice
 salt and pepper to taste
 1 ½ tbsp dried mint
 ¼ cup Alamir Bakery Tahini for thickening
 4 Alamir Bakery Pita Bread
1

Heat the oil in a large pan until it is hot. Lightly fry your kumara on medium high until it turns a light golden colour. Set kumara aside.

2

Place garlic, onion, chili, spices, thyme and mushrooms in the pan. Let everything cook until the onions are translucent and the mushrooms brown - about 5 minutes. Now add the kumara to the pan.

3

Pour in the stock, bring it to a boil, then turn it down to a simmer. Let it cook for at least 30 minutes, stirring frequently.

4

Stir in the Alamir Bakery Tahini and mix until the stew thickens to a creamy consistency.

5

Add in your cherry tomatoes, and let them warm through for about 5 minutes. Serve garnished with mint. Enjoy with an Alamir Bakery Pita Bread.

Nutrition Facts

0 servings

Serving size