Curried Taro Yam Breadfruit
Experience the vibrant flavors of the tropics with this Curried Taro Yam Breadfruit recipe—an irresistible vegan dish that combines hearty root vegetables and breadfruit in a luscious coconut curry. Infused with aromatic spices like curry powder, turmeric, and cumin, this one-pot meal is as comforting as it is nourishing. The creamy coconut milk perfectly complements the earthy sweetness of taro, yam, and breadfruit, while a dash of fresh cilantro and lime wedges adds an irresistible burst of freshness. Ready in just an hour, this gluten-free curry is ideal for weeknight dinners or as a centerpiece for your next plant-based feast. Pair it with steamed rice or warm flatbreads for a satisfying, flavor-packed meal that will transport your taste buds straight to paradise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized (about 400 grams) Taro root
- 2 medium-sized (about 400 grams) Yam
- 1 medium-sized (about 600 grams) Breadfruit
- 1 can (400 mL) Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Yellow onion, chopped
- 2 tablespoons Vegetable oil
- 2 cups Water
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons Fresh cilantro, chopped
- 4 Lime wedges
Instructions
Peel and cube the taro root, yam, and breadfruit into 1-inch pieces. Rinse under cold water and set aside.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.
Stir in the curry powder, turmeric, and ground cumin. Cook for 1-2 minutes to toast the spices, ensuring they do not burn.
Pour in the coconut milk and water, stirring to combine the sauce. Bring the mixture to a gentle simmer.
Add the cubed taro, yam, and breadfruit to the sauce. Stir to coat the pieces evenly with the curry mixture.
Cover the pot with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
Season the curry with salt and stir gently to combine.
Remove from heat and garnish with freshly chopped cilantro.
Serve the Curried Taro Yam Breadfruit hot with lime wedges on the side for added zest. It pairs beautifully with steamed rice or flatbreads.
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 7440 mg | 323% | |
| Total Carbohydrate | 740.6 g | 269% | |
| Dietary Fiber | 109.7 g | 392% | |
| Total Sugars | 107.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 15558 mg | 331% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
