Tuvalu Pulaka Coconut Chickpea Curry

Ingredients

• 1 1/4 lb taro or waxy potato, peeled and cubed
• 1 can chickpeas, drained
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp ground turmeric
• 1 red chili, sliced
• 3 ripe tomatoes, diced
• 2 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Peel the taro under running water or wearing gloves, since the raw sap irritates skin, and cut it into even 1-inch cubes.
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 heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until golden, then add the garlic, ginger, chili, and turmeric for 1 minute.
4. Add the tomatoes and cook for 8 minutes until they collapse and the oil separates at the edges.
5. Add the taro and the stock and simmer for 20 minutes, until the cubes are completely tender to a knife. Taro must be fully cooked or it is harsh on the throat.
6. Add the coconut milk and chickpeas and simmer uncovered over low heat for 10 minutes, keeping it below a boil so the coconut milk stays smooth.
7. Crush a few taro cubes against the side of the pot; their starch is what thickens the curry.
8. Stir in the lime juice off the heat, season with salt, 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.