Taro and Greens in Coconut Milk
A rich, comforting dish made with soft taro, fresh greens, and creamy coconut milk. Serve with rice and fish for a satisfying, nourishing meal.
- 2 medium taro roots peeled and cut into bite-sized cubes
- 2 cups fresh greens such as pak choi or kang kong
- 1 can 400 ml coconut milk (full-fat for creaminess)
- 1 medium onion chopped
- 2-3 cloves garlic finely chopped
- 1 tbsp ginger grated or finely chopped
- 1-2 green chilies optional, for heat
- 1 tbsp coconut oil
- 1 tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp salt
- 1 tbsp soy sauce
- ½ cup vegetable stock or water optional, to thin
- Fresh spring onions or basil for garnish
Prepare the taro:– peel and cube the taro, then rinse well under cold water to remove any sticky sap. – peel and cube the taro, then rinse well under cold water to remove any sticky sap.
Cook the base:– in a large pot, heat coconut oil– sauté onion for 3–4 minutes, then add garlic, ginger, and chilies– cook until fragrant– stir in turmeric and cumin. Simmer the taro:– add taro cubes, coconut milk, soy sauce, and stock or water if using– stir well and bring to a gentle simmer– cover and cook for 20–25 minutes, or until taro is tender. Add the greens:– stir in the fresh greens and cook for another 3–5 minutes, until just wilted. Taste and serve:– adjust seasoning if needed– serve hot with brown rice and fresh fish– garnish with chopped spring onions or basil.