One late morning, I wished to cook something easy and simple to put together for two. It's often daunting to find a recipe that matches exactly what you have in your pantry right now. But the curry sauce recipe got my creative juices flowing, and I made up this delicious Taro Curry out of nothing but thin air. Like, magic!
Follow me along as I walk you through this creative culinary journey...
- 1-2 tbsp curry powder
- 1 tbsp flour
- 1 tbsp butter
- 1/2 tsp salt (or to taste)
- 1 cup coconut milk
- I used 1 tbsp curry powder for a mild flavor, but you can add more for a stronger flavor if desired.
- Coconut milk gives a better texture to the curry than whole milk.
- Rub together butter and flour until mixed.
- Stir in curry powder.
- Melt this slowly in milk, stirring until dissolved to avoid lumps.
- Set this curry sauces aside.
- Curry Sauce (above)
- 2 roots of Taro (known as Gabi in Philippines)
- 1 small can or 1 cup of green peas
- 2-3 pods garlic cloves
- 1-inch section of ginger
- 3 medium red onions
- 1-2 tsp of mustard seeds (black or yellow)
- 1 green chilli (or more for a spicier kick)
- 1-2 tbsp cooking oil
- Peel the skin of Taro roots and chop them to thick discs or squares about 1 to 1.5 inch.
- Skin and chop the onions into thick long strands.
- Skin and chop the garlic cloves and ginger into small bits.
- Remove the top of green chilli and cut it lengthwise into two halves. To reduce spiciness, you may remove some or all of the seeds.
- In a pot of water, boil the Taro roots. If you have fresh green peas, add them once the water starts boiling. NOTE: Keep watch of how soft the roots get. Once the roots get semi-soft, stop boiling and remove from stove.
- In a pan, heat up the oil.
- Add the mustard seeds and crackle them.
- Add the ginger and garlic and saute them until slightly brown.
- Add the onions and saute them until almost golden brown.
- Pour the curry sauce over the sauteed onions.
- Mix well and cook the sauce on medium to low heat for about 2-3 minutes. Do not let it start to burn.
Steps continue after photo below.
- Drain most of the water from the Taro roots (and green peas if you added them) and place them back in the pot. Leave some water in.
- Pour the cooked curry sauce all over the Taro.
- Add the green chillies. If you have canned green peas, add them now as well, with or without the water in the can.
- Mix slowly to avoid crumbling the roots.
- Once fully mixed, cover and simmer for about 5 minutes or until the gravy thickens. Check frequently and mix again to make sure it doesn't burn an the bottom.
Serve hot with steamed white rice or brown rice.