Peel taro and cut in half horizontally, then into chunks
Put boiling water in a saucepan with a lid over medium heat. Add taro root, replace lid, and allow to steam until tender and well cooked (10-15 minutes). Remove from heat and drain. Once cool enough, cut chunks into slices
In a non-stick frying pan, gently heat oil. Add cumin seeds, chilli, turmeric, onion and ginger. Cook until onion is soft, about 5 minutes
Add garam masala and drained taro, and cook for a couple of minutes. Remove from heat and serve drizzled with a yoghurt dressing (yoghurt, lemon juice and garlic mixed together)
Tip
Serve with a natural yoghurt dressing made of ½ cup natural unsweetened yoghurt, 2 tsp lemon juice, and 1 crushed clove garlic mixed together.
Raw taro can aggravate the skin. If it bothers you, wear dish gloves when peeling and chopping. Make sure it is cooked thoroughly.
350 g
taro, peeled
2 cups
boiling water
2 tsp
vegetable oil
1 tsp
cumin seeds
1/2 tsp
chilli powder , or to taste
1 tsp
turmeric
1
onion, sliced
1 tbsp
fresh ginger, finely chopped
1 tsp
garam masala
Per serve
Energy
983kJ
Total Fat
5g
Saturated Fat
1.7g
Total Carbohydrate
45g
Dietary Fibre
5.4g
Sodium
12mg
Method
Peel taro and cut in half horizontally, then into chunks
Put boiling water in a saucepan with a lid over medium heat. Add taro root, replace lid, and allow to steam until tender and well cooked (10-15 minutes). Remove from heat and drain. Once cool enough, cut chunks into slices
In a non-stick frying pan, gently heat oil. Add cumin seeds, chilli, turmeric, onion and ginger. Cook until onion is soft, about 5 minutes
Add garam masala and drained taro, and cook for a couple of minutes. Remove from heat and serve drizzled with a yoghurt dressing (yoghurt, lemon juice and garlic mixed together)
Tip
Serve with a natural yoghurt dressing made of ½ cup natural unsweetened yoghurt, 2 tsp lemon juice, and 1 crushed clove garlic mixed together.
Raw taro can aggravate the skin. If it bothers you, wear dish gloves when peeling and chopping. Make sure it is cooked thoroughly.
Method
Peel taro and cut in half horizontally, then into chunks
Put boiling water in a saucepan with a lid over medium heat. Add taro root, replace lid, and allow to steam until tender and well cooked (10-15 minutes). Remove from heat and drain. Once cool enough, cut chunks into slices
In a non-stick frying pan, gently heat oil. Add cumin seeds, chilli, turmeric, onion and ginger. Cook until onion is soft, about 5 minutes
Add garam masala and drained taro, and cook for a couple of minutes. Remove from heat and serve drizzled with a yoghurt dressing (yoghurt, lemon juice and garlic mixed together)
Tip
Serve with a natural yoghurt dressing made of ½ cup natural unsweetened yoghurt, 2 tsp lemon juice, and 1 crushed clove garlic mixed together.
Raw taro can aggravate the skin. If it bothers you, wear dish gloves when peeling and chopping. Make sure it is cooked thoroughly.
