Crushed kumara, sun-dried tomatoes and spinach with poached egg

Photographer: Melanie Jenkins

Serves: 4

Time to make: 15 mins

Ingredients

500g unpeeled large orange kumarasweet-potatoX, cut in 2.5cm chunks
1 tablespoon olive oil
2 onions, chopped
2 heaped teaspoons curry powder
¼ cup tomato chutney
6 oil-free sun-dried tomatoes, chopped
4 handfuls baby spinach
1 lemon, juice
3 tablespoons reduced-fat mayonnaise
3 tablespoons thick reduced-fat Greek yoghurt
1 clove garlic, finely minced
½ cup chopped fresh coriandercilantroX
¼ teaspoon curry powder
4 eggs

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Instructions

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1 Place kumara in a microwave dish with 2 tablespoons water. Cover and steam in microwave for 5-7 minutes until cooked through.

2 Heat olive oil in a large frying pan. Add onions and sautè for 2 minutes. Add curry powder and fry for 1 more minute. Add cooked kumara, tomato chutney and sun-dried tomatoes. Mix to combine and heat through (the kumara will break/mash up a bit). Add spinach and lemon juice. Continue to cook and mix ingredients for a few minutes until spinach wilts. Season to taste with salt and pepper.

3 Mix mayonnaise, yoghurt, garlic, coriander and curry powder.

4 Poach eggs in simmering water for 2 minutes until whites are set but yolks are still runny.

5 To serve divide kumara mixture among plates, top with a poached egg and serve with a good dollop of mayo-mix.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 11 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 20 g

Dietary fibre 7 g

Sodium 310 mg

Calcium 130 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.