Taro stir fry with Indian spices

As an alternative to traditional taro try this Indian inspired spicy stir fry

Visual of taro stir-fry with indian flavours
SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. Peel taro and cut in half horizontally, then into chunks
  2. 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
  3. 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
  4. 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
  • 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

  1. Peel taro and cut in half horizontally, then into chunks
  2. 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
  3. 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
  4. 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.