If the idea of cooking in your motorhome rental is daunting, we have some great campervan catering tips to get you going. Once you’ve got your cooking mojo, try your hand at this popular dish.
Thai Vegetable Curry with white beans
Serves 3-4 (or if two of you, leftovers!)
Winter is the perfect time for a vegetable curry, especially one so simple you can create using the amenities in your motorhome. This curry uses a New Zealand favourite, kumara, which is also known as sweet potato.
1 tablespoon of olive or vegetable oil
1 jar of Thai curry paste (use the amount of paste according to the instructions on the jar). We like the brand Valcom, which is available at most supermarkets. With this brand, we use 1/2 a jar and you can store the rest to have this meal again, or try a new recipe of your own
1 can of cannellini beans
1 can of baby corn
1 can of coconut cream + 1/2 can of water
1 large or 2 small kumara, any colour (sweet potato), cut into cubes
1 broccoli, cut into bite size pieces
Salt and pepper
You can also add any other vegetables you like. Pumpkin, cauliflower and green beans are a few favourites. Simply add them at the same time as the baby corn and simmer until cooked through.
Depending on your taste preferences, you can add fresh coriander (also known as cilantro) and this can be added 5 minutes before serving.
1. Heat oil in a large pan. Add the curry paste and a pinch of salt and pepper. Cook for one minute while continually stirring the paste around in the pan.
2. Add the can of coconut cream. Fill the same can halfway with water and add to pan. Once the mixture is simmering, add the cubed kumara and leave to simmer for five minutes with the lid on.
3. Once the kumara is soft, add the broccoli, beans, and baby corn and leave to simmer for a further five minutes with the lid off.
4. Once all the vegetables are cooked through, lightly mix the curry to break up the kumara, creating a thick, creamy texture.
5. For a larger meal, add pre-cooked pasta or rice.
This recipe is simple and so warming on a winter’s evening. All of the ingredients are easy to come by here in New Zealand, and the dry goods can be stored in the pantry until you feel like cooking this delicious motorhome-made dish again.
New Zealanders have been enjoying kumara for centuries. Available in red, gold or orange varieties, this root vegetable was brought to New Zealand by early Maori settlers over one thousand years ago from the Pacific Islands. Grown as ‘bush kumara’ in household gardens, the sweet potato was cooked alongside various meats, fish and green leafy vegetables in the traditional Maori Hāngi (translated as ‘earth oven’) and is still enjoyed today on a daily basis. The almighty kumara is a healthy staple in many New Zealand households.
Tip: Store your kumara in a cool, dark, dry place (like under the sink in your motorhome). Be sure it’s not too warm as this can cause sprouting, however, do not store in the fridge. This will help your kumara last for three to five weeks.