Spiced Taro Root Curry

Ingredients

• 500g (1.1 lb) taro roots, peeled and cubed 500g (1.1 lb) taro roots, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Boil the taro roots in salted water until tender. Drain and set aside.
2. 2.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Stir in the ginger-garlic paste and cook for a minute until fragrant.
5. 5.
   Add the tomato puree and cook until the oil separates from the mixture.
6. 6.
   Add the ground coriander, turmeric, red chili powder, and salt. Mix well.
7. 7.
   Add the boiled taro roots to the pan and gently toss them in the spice mixture until well coated.
8. 8.
   Cover the pan and simmer for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro and serve hot with rice or naan bread.

Treat your ingredients with care...

• Taro roots — Make sure to peel the taro roots thoroughly as the skin can be tough. Also, be cautious while handling taro roots as they can cause skin irritation for some individuals. It is recommended to wear gloves or wash hands thoroughly after handling.

Tips & Tricks

• To reduce the spiciness, adjust the amount of red chili powder according to your preference.
• For a richer flavor, you can add a splash of coconut milk to the curry.
• If taro roots are not available, you can substitute with potatoes or yams for a similar texture.

Serving advice

Serve the Spiced Taro Root Curry hot with steamed basmati rice or freshly baked naan bread. Accompany it with a side of cooling cucumber raita or tangy mango chutney for a complete and satisfying meal.

Presentation advice

Garnish the Spiced Taro Root Curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant Indian-style bowl or plate to enhance the visual appeal of the dish.