700g kumara - scrubbed (leave the skin on unless it's old and manky, because it has lots of extra fibre in it)
2T olive oil
Freshly ground black pepper
2t cumin seeds
1t curry powder
1t brown sugar
Slice kumara into 1.5cm-thick slices.
Mix dry ingredients together.
Coat kumara slices in oil and dip in dry ingredients to coat.
Grill slices over medium heat for about 4 minutes on each side
OR
Roast slices at 220C for about 15 minutes.
Serve with a tomatoey sauce.
