Ingredients with Measurements:
- 1 pound taro root, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup coconut milk
- 1/4 cup vegetable broth
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add diced taro root and cook for 15-20 minutes, or until tender.
2. Drain the taro root and transfer it to a blender or food processor.
3. Add olive oil, curry powder, salt, and black pepper to the blender or food processor. Blend until smooth.
4. Add coconut milk and vegetable broth to the blender or food processor. Blend again until the mixture is creamy and smooth.
5. Transfer the taro purée to a serving dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Serve warm
Serving size:
- 4 servings
Nutritional information:
- Calories: 140
- Fat: 6g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Olive oil: Can be substituted with vegetable oil or coconut oil.
- Curry powder: Can be substituted with garam masala or turmeric powder.
- Coconut milk: Can be substituted with heavy cream or almond milk.
- Vegetable broth: Can be substituted with chicken broth or water.
Variations:
- Add chopped cilantro or parsley for garnish.
- Add diced onions and garlic for extra flavor.
- Add diced potatoes or carrots for a heartier dish.
Tips and tricks:
- Make sure to peel the taro root before cooking.
- Use a blender or food processor to achieve a smooth and creamy texture.
- Adjust the amount of curry powder to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until warm.
Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Grilled vegetables or a side salad.
Troubleshooting advice:
- If the purée is too thick, add more coconut milk or vegetable broth.
- If the purée is too thin, add more taro root or reduce the amount of liquid.
Food safety advice:
- Make sure to thoroughly wash and peel the taro root before cooking.
Food history:
- Taro root is a staple food in many cultures, including Hawaiian, Polynesian, and Asian cuisines.
Flavor profiles:
- Creamy, earthy, and slightly sweet with a hint of spice from the curry powder.
Serving suggestions:
- Serve as a side dish or as a main course with rice or naan bread.
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