Taro is a low-fat vegetable that is good source of magnesium, and contains Vitamin C, iron and potassium. If you’ve never tried it, this simple curry makes a delicious initiation. Serve with steamed jasmine rice.
500 grams taro, peeled and cubed (George’s Fruit & Veg, Stalls 9-14, H Shed)
500 grams sweet potato, peeled and cubed (Potatoes & Things, Stalls 27-28, A Shed)
2 tbsp peanut oil (Garden Organics, Stalls 71-76, I Shed)
3 cloves garlic, crushed (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 tbsp freshly grated ginger (George’s Fruit & Veg, Stalls 9-14, H Shed)
2 cups dried chickpeas, soaked overnight and drained (Market Organics, Stalls 46-55, I Shed)
handful green beans (tops and tails removed), sliced into 2cm lengths (Vic Market Organics, Stall 56, I Shed)
1 long red chilli, sliced (George’s Fruit & Veg, Stalls 9-14, H Shed)
1 tbsp curry powder (Green Valley Spices, Stalls 36-40, B Shed)
pinch ground cinnamon (Green Valley Spices, Stalls 36-40, B Shed)
2 tsp whole cumin seeds (Green Valley Spices, Stalls 36-40, B Shed)
plain yoghurt, to serve (Big Vic Deli, Shop 25-28, Dairy Hall)
fresh coriander leaves, to garnish (Green Leaf Produce, Stalls 39-42 H Shed)
Parboil taro and sweet potato until slightly softened. Drain and set aside.
Heat oil in a large heavy-based frypan with a lid over low heat, and cook the garlic and ginger, stirring occasionally, for 2-3 minutes.
Add the chickpeas, green beans, taro and sweet potato, then the curry powder, cinnamon and cumin seeds. Toss the vegetables well to ensure they are evenly coated in the spices.
Put the lid on the pan and steam for a few minutes until the vegetables are tender.
Garnish with plain yoghurt and fresh coriander leaves.