Fijian Rourou Coconut Taro Leaf Curry

Ingredients

• 10 cups taro leaves or spinach, chopped
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 green chili, sliced
• 1 ripe tomato, diced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If you are using true taro leaves, strip out the thick central ribs and cook them thoroughly; raw or undercooked taro leaf contains calcium oxalate and is sharply irritating to the mouth. Spinach needs no such care.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a wide pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, ginger, chili, and turmeric and stir for 1 minute, until the turmeric loses its raw, dusty smell.
5. Add the tomato and cook for 5 minutes until it collapses, then add the greens in large handfuls, letting each wilt before the next goes in.
6. Pour in the stock, cover, and cook over low heat for 20 minutes for spinach, or a full 40 minutes for taro leaves, until completely tender and dark.
7. Add the coconut milk and simmer very gently, uncovered, for 10 minutes more, until the curry is thick and glossy. Keep it below a rolling boil so the coconut milk does not split.
8. Season with salt and lime and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.