Taro, tamarind, coconut and spices come together in this fragrant, mouthwatering vegetarian curry.
Makes 4
40 mins
Ingredients
- 2 tbs coconut oil
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 green chilli, slit lengthways, leaving the top and bottom attached
- 2 tomatoes, finely chopped
- 1 tsp ground turmeric
- 500g taro, peeled and cut into 3cm chunks
- 250ml coconut cream
- 2 tsp tamarind pulp
- Fresh coriander leaves, to garnish
- Cooked basmati rice and roti, to serve
Method
1
Heat the oil in a large saucepan over medium heat. Add the mustard seeds and fenugreek and fry for 1–2 minutes, or until fragrant. Add the onion, garlic and chilli and cook, stirring, for another 2–3 minutes, or until the onion turns translucent.
2
Add the chopped tomatoes and continue to cook for another 2–3 minutes, or until the tomatoes start to break down and soften. Stir in the turmeric, and season well.
3
Stir through the taro. Add the coconut cream and 1¼ cups (310ml) of water and bring to the boil.
4
Lower the heat to medium low and simmer, covered, for 15–20 minutes, or until the taro is fork tender. Stir through the tamarind and season to taste. Simmer, uncovered, over low heat for another 5 minutes, or until the sauce has thickened slightly. Remove from the heat.
5
Garnish with coriander leaves. Serve hot, with cooked basmati rice and roti, if desired.
