Tasty Taro Root Curry

Serves 4.

Ingredients:

• 2 lb tara root
• 1 (28 oz) can whole tomatoes
• 2 Tbsp coconut oil
• 1 Tbsp butter or ghee
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded, minced
• 4 cloves garlic, minced
• 1 1/2 tsp ground coriander
• 1 1/2 tsp garam massaoa
• 1 1/2 tsp ginger powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 c full fat coconut milk
• 1 1/2 tsp paprika
• 1/2 tsp cayenne
• 1/2 tsp salt (or to taste)

Directions:

1. Peel and trim the tara root. Cut into (1 x 1) inch pieces. Place them in a large, heavy pot and cover with salted water.
2. Bring pot to a boil. Reduce heat and simmer about 15 minutes, or until tender, but not mushy. Remove from heat, drain, and transfer to a holding dish to cool.
3. Place canned tomatoes in a large food processor or blender. Pulse about 10 times, or until you have a slightly chunky sauce. Set aside.
4. In the same large pot, heat coconut oil and butter. Add onions; saute 3-5 minutes.
5. Add jalapenos, garlic, coriander, garam masala, ginger, cumin and turmeric; saute another minute.
6. Pour in the tomato sauce, coconut milk, tara root, paprika, cayenne and salt. Stir and bring to simmer. Reduce heat and simmer 5 minutes.
7. Serve hot with rice. Sprinkle with cilantro leaves or sliced green onion tops if desired.