My son introduced me to this nutritious-dense vegetable. I used rubber gloves when I peeled it, to avoid the spiny peel. The taste is much like potatoes, though with a creamier texture. It is wonderful in this curry.
Serves 3-4.
Ingredients:
- 16-18 oz taro root
- 4 c water (divided use)
- 4 tsp salt (divided use)
- 1 c vegetable oil (or 1-inch) for frying
- 2 Tbsp coconut oil or olive oil
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 1-inch knob ginger root, minced
- 1 green chili pepper, seeded, minced
- 1 Tbsp curry powder
- 1/2 Tbsp ground coriander
- 1 tsp paprika
- 1 c water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp lemon juice
- 2 Tbsp minced cilantro
Directions:
- Using rubber gloves, pare the taro root. Cut in bite-sized pieces. Rinse.
- In a bowl, place 3 cups of the water and 3 teaspoons of the salt; stir. Add taro pieces and soak 10 minutes. Drain and rinse well. Dry with a towel and set aside.
- Heat one-inch of oil in a medium skillet or heavy pot, until about 350 degrees F. Add dry taro root pieces carefully so as not to splatter. Cook 5-8 minutes, or until golden brown. Drain in a large sieve or on paper towels. Set aside.
- In a 2-quart or large heavy pot, heat the coconut oil on medium low. Add onion and sauté 5 minutes. Add tomatoes, and sauté another 3 minutes.
- Stir in the garlic, ginger and chili pepper. Cook another 30 seconds.
- Add curry powder, coriander and paprika. Stir another few seconds. Pour in the remaining cup of water.
- Add taro root and salt. Stir; bring to simmer. Cover and simmer 5 minutes.
- Stir in the lemon juice. Serve hot over rice if desired. Sprinkle with cilantro.