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Taro With Zucchini, Spinach and Soya Nuggets

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.

    Soya Bean Nuggets 10.0 grams

    Soya Bean Nuggets
    Tomato Paste 15.0 grams

    Tomato Paste
    Ground Cardamom 1.0 grams

    Ground Cardamom
    Bay Leaves 1.0 grams

    Bay Leaves
    Cayenne Pepper 1.0 grams

    Cayenne Pepper
    Brown Rice 50.0 grams

    Brown Rice
    Peeled Tomatoes 20.0 grams

    Peeled Tomatoes
    Taro Root 65.0 grams

    Taro Root
    Spinach 25.0 grams

    Spinach
    White Onion 15.0 grams

    White Onion
    Garlic 10.0 grams

    Garlic
    Green Zucchini 30.0 grams

    Green Zucchini
    Vegetable Stock By Let's Cook 125.0 ml

    Vegetable Stock By Let's Cook
    • Time : 30.0 mins
      • |
    • Calories: 230.0 kcal
      • |
    • Protein : 9.0 g
      • |
    • Fat : 3.0 g
      • |
    • Carb. : 44.0 g
    Prepare the Brown Rice and Soya Nuggets
    Prepare the Brown Rice by washing out the rice. Then put the rice in saucepan 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 saucepan and let the rice cook for 15-20 minutes.

    While that’s happening soak the Soya Bean Nuggets in warm water for around 10 minutes before cooking them.
    Mise en Place
    Cut the Vegetables As follows:

    White Onion: peel and cut into small dices
    Garlic: peel and mince
    Taro Root: peel and cut into cubes
    Green Zucchini: cut into cubes
    Spinach: wash, dry and keep aside.
    Get Cooking
    Heat some oil in a pan and sauté the onions, then add the spices (Cayenne Pepper, Ground Cardamom and Bay leaves). Keep sautéing for around 2-3 minutes.
    Get Cooking
    Sauté the Taro root, Soya Bean Nuggets and Zucchini for another 3 minutes before adding the vegetable stock and peeled tomatoes. Bring to a boil then lower the heat and let it cooked in a covered saucepan / pot for around 10-15 minutes. Add the spinach once the rest of the dish has cooked. Allow the residual heat to cook the spinach.

    By this time the rice should be done as well.