Taro With Zucchini, Spinach and Soya Nuggets

Taro root contains plant-based compounds called polyphenols that have various health benefits, including the potential to reduce cancer risk. The main polyphenol found in taro root is quercetin, which also exists in large amounts in onions, apples and tea.

    This combination does not exist.

    Bay Leaves 1.0 grams

    Bay Leaves

    Garlic 10.0 grams


    Tomato Paste 15.0 grams

    Tomato Paste

    Soya Bean Nuggets 10.0 grams

    Soya Bean Nuggets

    Cayenne Pepper 1.0 grams

    Cayenne Pepper

    Ground Cardamom 1.0 grams

    Ground Cardamom

    Brown Rice 50.0 grams

    Brown Rice

    Peeled Tomatoes 20.0 grams

    Peeled Tomatoes

    Green  Zucchini 30.0 grams

    Green Zucchini

    White Onion 15.0 grams

    White Onion

    Taro Root 65.0 grams

    Taro Root

    Spinach 25.0 grams


    Vegetable Stock 125.0 ml

    Vegetable Stock

    • Time : 30.0 mins
    • |
    • Calories: 230.0 kcal
    • |
    • Protein : 9.0 g
    • |
    • Fat : 3.0 g
    • |
    • Carb. : 44.0 g
    Your Pantry Essentials
    Utensils: pot | pan |
    Pantry: salt and pepper | your preferred cooking oil |
    Prepare your Ingredients
    Soak the Soya Bean nuggets in warm water for around 10 minutes before cooking them.

    White Onion: peel and cut into small dices
    Garlic: peel and mince
    Taro Root: peel and cut into cubes
    Green Zucchini: wash and cut into cubes
    Spinach: wash, dry and keep aside.
    Cook the Brown Rice
    Wash the brown rice under running water. Then put the rice in a pot and some water (roughly 2ml for every gram of rice). Bring the water to a boil and lower the heat to a gentle simmer. Cover the pot and let the rice cook for 15-20 minutes.
    Cook and Serve
    Heat some oil in a pan and sauté the garlic and onions, then add the spices (cayenne pepper, ground cardamom and bay leaves). Keep sautéing for around 2-3 minutes. Now add and sauté the taro root, soya bean nuggets and zucchini for another 3 minutes. Add tomato paste, sauté for 2 minutes before adding the vegetable stock and peeled tomatoes. Bring to a boil then lower the heat and let it cook in a covered pan for around 10-15 minutes. Add the spinach once the rest of the dish has cooked. Allow the residual heat to cook the spinach.

    Serve with brown rice.