Jul 012010
 
Ingredients

5-6 taro roots
4 tomatoes, cut into quarters
1 capsicum, cut in pieces
1 onion, chopped
2 teaspoons curry powder, mild or hot depending on preferences
1 cup coconut milk or cream
½ cup plain yogurt
1 bunch coriander, chopped

Method

Peel and cut taro into 3 cm cubes, steam until fully cooked but not too soft.

Heat coconut milk in a saucepan over slow heat, stir in chopped onion and curry powder until fragrant. Add steamed pieces of taro, tomato and capsicum until well coated. If too thick, add a little more water.

Add salt to taste. Simmer until tomato and capsicum are cooked through.

Cover, turn off heat and leave for 30-60 minutes. Before serving, add yogurt and chopped coriander.

Serve over basmati or jasmine rice.
Taro: cautionary note
Never eat raw as calcium oxalate on all parts causes intense irritation on inside of mouth and tongue. Soak overnight in water, discard soaking water.
The corms can be roasted, baked, fried, steamed or boiled, used in stews and soups, and the natural sugars give a sweet nutty flavour. The leaves are a good source of vitamins A and C and contain more protein than the corms.

Author

Duang Tengtrirat
Research

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