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Sweet Kumara Packages

  • Serves 6
Sweet Kumara Packages

Golden kumara are wonderfully sweet and go so well with spices and coconut. Whole black mustard seeds add a new dimension - you'll find them in the bulk bins of the supermarket.


  • 2 tblsp oil
  • 2 cloves garlic, peeled and chopped
  • 1 tsp each ground turmeric and garam masala
  • 1 kg golden kumara, peeled and finely diced
  • 2 tblsp coconut cream
  • salt and pepper to season
  • 75 grams butter, melted
  • 1 large onion, peeled and finely diced
  • 1 tsp black mustard seeds
  • ¼ tsp ground chilli powder
  • 1 cup water or chicken stock
  • ¼ cup each chopped cashew nuts and frozen peas
  • 375 gram packet filo pastry (24 sheets )
  • 2 spring onions, to make ties (optional)


  1. Heat the oil in a large, lidded frying pan and add the onion and mustard seeds. Cook over a moderately high heat with the lid on until the mustard seeds stop popping. Lower the heat and add the garlic. Cook, stirring, until the onion has softened. The onion will be slightly browned by then.
  2. Add the ground spices and cook a further minute. Add the kumara and water or stock. Cook, covered for about 12-15 minutes until the kumara are tender.
  3. Add the coconut cream, cashew nuts and peas. Season with salt and pepper. Allow to cool thoroughly.
  4. Take four sheets of filo pastry and cut each into a square. Take one sheet and brush liberally with butter and cover with a second sheet. Repeat twice more so that in total you have four sheets.
  5. In the centre of the filo square, place one sixth of the vegetable mixture. Bring the edges up together and press firmly together so that the parcels stay put. Place on to a well-greased baking tray. Repeat with remaining pastry and curry. Brush the packages with melted butter.
  6. Bake at 190°C for about 30 minutes until the parcels are well browned.
  7. While cooking, cut the green tops off the spring onions. Pick 6 of the best looking ones and blanch these quickly in a little boiling water (from the kettle will be fine). Drain and pat dry.
  8. When the parcels are cooked, tie each with a blanched spring onion (if using) before serving.

Cooks Tips

- I prefer to use red onions, as they are sweeter than brown.

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