Vegan kumara, silverbeat and pea curry

Sweet potatoes are full of beta-carotene so don't ruin them by drowning them in some crazy butter type mash thing. Make a tasty curry out of them instead and add in heaps of green stuff so make it even more nutritious for you. And by baking the potatoes first, they come out slightly crunchy :)

Ingredients

• 4 kumara, peeled and cubed
  
  
• 2 tablespoons vegetable oil
  
  
• 1 yellow onion, diced
  
  
• 3 cloves garlic, minced
  
  
• 2 teaspoons ground cumin
  
  
• 1 1/2 teaspoons cayenne pepper
  
  
• 2 heaped teaspoons curry powder
  
  

• 2 heaped teaspoons garam masala
  
  
• 1 (1 inch) piece fresh ginger root, peeled and minced
  
  
• Salt to taste
  
  
• 3 tomatoes chopped
  
  
• 1 big bunch of silverbeat

• 1 can of coconut milk
  
  
• 1 c of green peas

1. Preheat oven to 180 degrees Celsius. Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
2. Cut kumara into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle with salt and pepper (to taste).
3. Bake in oven for about 30 minutes or until soft and a little crunchy on the outside. 
4. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, peas, silverbeat and potatoes. Pour in the coconut milk, and bring to a simmer. 
5. Add potatoes and simmer 5 to 10 minutes before serving.