Taro and White Bean Curry
- 2 cups taro root, boiled tender
- 1 cup white beans, soaked overnight
- 1 can (13.5 oz) coconut milk
- 5-10 black peppercorns, ground
- 2 springs fresh curry leaves
- Salt to taste
Taro and White Bean Curry
Featured in the Honolulu Star-Advertiser on February 1, 2017.
Ingredients:
Directions:
- Peel the taro and cut into cubes.
- Place cubes into large pot on medium high.
- Add beans, coconut milk, peppercorns, curry leaves and salt to taste.
- Bring to a medium simmer for 15 minutes.
- Serve hot.
Makes 4 servings.
Approximate Nutrient Analysis per serving (based on 13.5 oz can coconut milk and not including salt to taste):
450 calories, 21 g fat, 18 g saturated fat, 0 mg cholesterol, 25 mg sodium, 55 g carbohydrate, 15 g fiber, 0 g sugar, 13 g protein
