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Tasty Taro Root Curry


Serves 4.


  • 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)


  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.

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