Taro and Mushroom Curry

After sharing having tried Taro for the first time on my socials, many of you had also been new to it so I wanted to create a recipe using it that may inspire you to try it.

I had a feeling it would go really well in a creamy curry so I got testing and.. It was amazing!

Serves: 4 Time: 40 minutes

Ingredients:

1kg taro, peeled and chopped into large chunks

4-5 portobello mushrooms, sliced

1 brown onion, sliced

4 cloves garlic, finely chopped

1 tsp date syrup

1 can coconut milk

½ cup filtered water

1 tsp tomato paste

1 tbsp curry powder

1 tsp coriander

1 tsp cumin

10 curry leaves

Handful coriander leaves

1 red chilli (optional)

Method:

Heat a large flying pan on medium and cook onions until transparent. Add a tsp of date syrup and cook until caramalised.

Next add your garlic and curry leaves and cook for a minute or two.

Add your taro and mushrooms to coat before adding your spices and tomato paste.

Cook for a minute or until fragrant before adding your coconut milk and water.

Stir and let simmer with the lid on for 20 minutes or until the taro is soft.

Serve as is or with brown rice, top with coriander leaves and chilli.

Let me know in the comments below if you’ve tried taro!