Ingredients with Measurements:
- 2 cups taro leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt, to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the turmeric, cumin, coriander, and chili powder and stir for a minute.
4. Add the chopped taro leaves and stir well.
5. Pour in the coconut milk and add salt to taste.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the taro leaves are tender.
7. Serve hot with rice.
10 minutes preparation time, 25 minutes cooking time
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 200
- Fat: 15g
- Carbohydrates: 15g
- Protein: 3g
Substitutions for ingredients:
- Taro leaves can be substituted with spinach or kale.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different spices such as garam masala or curry powder for a different flavor.
Tips and tricks:
- Make sure to wash the taro leaves thoroughly before chopping.
- Adjust the amount of chili powder to your desired level of spiciness.
- Stir occasionally to prevent the curry from sticking to the pan.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice and garnish with fresh cilantro.
Garnishes:
- Fresh cilantro
- Sliced green onions
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the taro leaves thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Taro leaves are a staple in many tropical cuisines, including Hawaiian, Filipino, and Indian.
Flavor profiles:
- This curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
- Serve hot with rice or naan bread.
Related Categories
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Region: Sri Lankan