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Taro Root Curry

Taro Root Curry

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.


  • 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


  1. Using rubber gloves, pare the taro root. Cut in bite-sized pieces. Rinse.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the garlic, ginger and chili pepper. Cook another 30 seconds.
  6. Add curry powder, coriander and paprika. Stir another few seconds. Pour in the remaining cup of water.
  7. Add taro root and salt. Stir; bring to simmer. Cover and simmer 5 minutes.
  8. Stir in the lemon juice. Serve hot over rice if desired. Sprinkle with cilantro.

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