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Taro Root & Chickpea Curry

Are you tired of eating bread for breakfast? Have you had enough making hash browns from potatoes? Try taro root which is a healthy root vegetable, as an option.

What is taro root? I know this may be a question you are asking too. Taro root is a root vegetable that is very popular in tropical countries and is now enjoyed all over the world.

What are the health benefits of taro root?

It’s a great source of various nutrients that many people don’t get enough of, including potassium, magnesium and vitamins C and E.

This root vegetable is also an excellent source of fiber and resistant starch, which account for many of its health benefits, such as improved heart health, better blood sugar levels, reduction of body weight and healthier gut.

It also contains a variety of antioxidants and polyphenols that protect your body from oxidative stress and potentially combat cancer.

Different methods of taro root preparation

Always cook the root before eating it to neutralize compounds that can cause unpleasant stinging sensations in the mouth.

There are many different ways that Taro root can be prepared or cooked. When cooked, taro is a nutritious addition to both sweet and savory meals. This root vegetable fits very well as part of any meal of the day.

Some popular was to enjoy it include

  • taro root hash browns:diced into 1″ cubes, seasoned and baked or deep fried
  • in soups and stews; cut into chunks and use in dishes with broths or sauces
  • taro cakes; cooked taro mashed and seasoned then baked or pan fried till crispy
  • taro chips; thinly sliced taro, baked or fried into chips
  • steamed taro; cut in chunks, season and then boil/steam

Taro root and chickpea curry

Ingredients

  • 400g Taro Root peeled and wedged
  • 1 cup onion chopped
  • 1/2 cup crushed tomatoes
  • 1/2 cubed red pepper
  • 1 cup chopped cilantro
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1.5 chick peas (cooked)
  • 2 tablespoons oil
  • 2 cups water

Instructions

  1. Put oil in the pan, add onions fry on medium heat till tender
  2. Add in the crushed tomato and fry.
  3. Pour in the salt, curry powder and the turmeric powder, stir
  4. Slowly add in the taro root, mix and then cover,mix well then add in the water and mix well again.
  5. Sprinkle in 3/4 of the cilantro.
  6. Cover and allow to simmer, till the taro roots are soft when poked with a knife,about 10 minutes
  7. Once they are tender then add in the chickpeas and 2/3 of the red pepper let simmer for 1 – 2 minutes.
  8. Serve, garnish with cilantro and red pepper and enjoy.

Total Fat 5.5g Saturated fats .7g Cholesterol 0mg Sodium 616mg Total Carbohydrates 36.7g Dietary Fibre 6.9g Total Sugars 3.8g Protein 5.3g Vitamin D 0mcg Calcium 68 mcg Iron 2mg Potassium 587mg

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