Taro With Zucchini, Spinach and Soya Nuggets
Bay Leaves
Garlic
Tomato Paste
Soya Bean Nuggets
Cayenne Pepper
Ground Cardamom
Brown Rice
Peeled Tomatoes
Green Zucchini
White Onion
Taro Root
Spinach
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 |
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.
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.
Serve with brown rice.