Pumpkin Curry and Coconut Taro

Pumpkin and beef curry on the left, mildly spiced coconut Taro on the right and a dollop of ChilliChoko sauce…

We currently have a lot of pumpkin. We also have a fair bit of Taro which was dug up and I had to do something with. So I made a pumpkin and beef curry and a mildly spiced coconut Taro.

I started by putting the unpeeled whole Taro in a large pot, added water and put it on the stove to boil. Then I put some ghee to melt in a pot on the stove and cut 500gr of homegrown beef into cubes. I added the beef to the pot and stirred it on occasion, to brown it on all sides. Whilst the beef was browning I peeled, pitted and cut up some pumpkin (around 1/2 a medium to large pumpkin). I added the cubed pumpkin to the beef once it had browned. I added 1 1/2 tsp sea salt, 1 1/2 tsp of my favourite powdered curry mix and a can of coconut cream. Then I put the lid on and brought it to the boil. When it boiled I lowered the heat to simmer, stirring occasionally, until the pumpkin was soft.

Once the Taro had boiled for around 20 minutes to half an hour, I drained the water and ran cold water over the Taro in a colander in the sink. With a small sharp knife, I cut and peeled away the skin and any blemishes, and chopped the Taro in medium size cubes. I put the Taro back in a pot and added coconut cream and some chopped up Italian parsley, one large leaf of mustard greens, some basil leaves and some endive, and added about 1/4 of a chopped up red chilli. I added 1 tsp of sea salt and warmed the pot until the greens were nice and soft.

To add some extra heat, you can add a dollop of my ChilliChoko sauce.

Great alternative to having rice with your curry, and a lovely way to prepare Taro. The taro tastes great for breakfast with some sausages and eggs too!!

©2012 Permaculture Research Institute Sunshine Coast – Permaculture recipe: using pumpkin and taro.

2 Replies to “Pumpkin Curry and Coconut Taro”

  1. I tried your chilli choko sauce today with tomato and zucchini mixed through some gluten free pasta. You get a lovely sweetness first and then the chilli sneaks up on you! I’m glad I only put in a teaspoon worth. I’m looking forward to trying it as a marinade on some beef.

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