- Serves: 12
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 8 cloves garlic, crushed
- 1 large onion, chopped
- 1/4 cup high-heat oil
- 1 large taro root, peeled and cut into bite-sized chunks
- 2 large tomatoes, chopped
- 1/2 jalapeño pepper, minced
- 6 firm green bananas or ripe plantains, peeled and diced
- 1 cassava root or red yam, peeled and cut into small pieces
- 1 tablespoon curry powder
- Salt, to taste
- 1 (14-ounce) can coconut milk
- 2 cups water
- Chopped cilantro, for garnish
Directions
Sauté garlic and onions in oil over high heat until soft. Add taro root, tomatoes, jalapeño, bananas, and cassava or yams. Cook, stirring for 5 minutes.
Add curry powder, salt, coconut milk and water. Simmer for another 20 minutes, or until vegetables are tender. Add cilantro and turn off the heat.
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