Arbi Curry
This Arbi (Taro Root) Curry with Onion Tomato is a delicious and flavorful vegan curry that is perfect for lunch or dinner. It is gluten-free, making it suitable for those with gluten intolerance. Taro root is a good source of fiber and potassium, making this curry a healthy dish. This recipe also uses a blend of aromatic spices that give it a rich flavor.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
92 kcal
Protein
1 g
Carbs
17 g
Fat
2 g
Fiber
4 g
Ingredients
Arbi Vegetable
1 cup,cubed (200g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 medium cup (80g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
2 small cup (400g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat.
Add cumin seeds and mustard seeds and let them splutter.
Add finely chopped onions and sauté until they turn translucent.
Add finely chopped tomatoes, green chili, and salt. Mix well.
Add turmeric powder, red chili powder, and coriander powder. Stir well and cook for 2-3 minutes until the masala is cooked and the oil separates.
Add cubed arbi (taro root) to the pan and mix well.
Add water and bring the mixture to a boil.
Reduce the heat to low, cover the pan with a lid, and cook for 10-15 minutes until the arbi (taro root) is cooked and tender.
Garnish with fresh coriander leaves and serve hot.