Ura Vakalolo with a Northern European Twist

Ingredients

In the original Fijian dish, Ura Vakalolo, taro leaves and coconut cream are the main ingredients. However, in this adapted Northern European version, we substitute taro leaves with a variety of root vegetables such as potatoes, carrots, and parsnips. The coconut cream is replaced with coconut milk to create a creamy and comforting stew that suits the taste preferences and availability of ingredients in Northern European cuisine. We alse have the original recipe for Ura vakalolo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, ground turmeric, ground cumin, and ground coriander to the pot. Stir well to combine and cook for another minute to release the flavors.
3. 3.
   Add the diced potatoes, carrots, and parsnips to the pot. Stir to coat the vegetables with the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the creamy coconut and root vegetable stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Feel free to add other root vegetables like turnips or rutabagas for additional flavor and texture.
• Serve the stew with a dollop of vegan sour cream or yogurt for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Experiment with different herbs and spices to customize the flavor profile to your liking.

Serving advice

Serve the creamy coconut and root vegetable stew in deep bowls, garnished with fresh cilantro. Accompany it with crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional grated ginger and a drizzle of coconut milk on top of the stew. Serve it with a side of warm bread rolls or a rustic baguette.