Spicy Indian flavours work well with starchy vegetables such as potatoes, pumpkin and kumara or with pulses - lentils and beans. Using canned beans cuts the time required to make this easy mid-week meal, which is ideal with a spicy raita either bought or made using the recipe below.

Ingredients

• 1 kilogram red-skinned kumara
• 400 gram can cannellini beans, rinsed and drained
• 1 onion, peeled and chopped
• 2 teaspoon minced garlic
• 1 tablespoon minced ginger
• 2-3 tablespoon Indian-style curry paste
• 1/4 cup freshly chopped coriander

Method

1. Peel and chop the kumara into large chunks. Cook in boiling salted water until tender. Drain.
2. Cook the onion, garlic and ginger in a dash of oil until tender but not brown. Stir in the curry paste and cook for 1-2 minutes.
3. Mash the kumara with the beans and combine with the cooked onion mixture. Season well with salt and pepper. Stir in the fresh coriander. With wet hands shape the mixture into 8-10 burger patties.
4. Cook the burgers in a little oil over a gentle heat for 2-3 minutes each side or until hot and golden. Serve the burgers with the Spiced Yoghurt and Coriander Raita, your favourite winter salad ingredients, Naan bread and mango chutney.

Spiced Yoghurt and Coriander Raita

1. Toast 1 teaspoon whole cumin seeds in a dry frying pan until fragrant. Cool. Stir into 1 cup plain unsweetened yoghurt with one diced green chilli or 1 teaspoon minced red chilli, 2 tablespoons chopped fresh mint leaves and ½ grated or sliced cucumber.