High Protein Arbi ki Subji (Spiced Taro Root Curry)

Elevate your weekday meals with this *High Protein Arbi ki Subji (Spiced Taro Root Curry)*, a delightful blend of health and flavor. This recipe brings together the creamy texture of taro root and the protein-packed goodness of chickpeas, simmered in a fragrant onion-tomato base infused with bold Indian spices like cumin, coriander, and garam masala. Perfectly balanced in taste and nutrition, this hearty curry is ideal for vegetarians, fitness enthusiasts, or anyone looking to add a wholesome, plant-based option to their meal rotation. Quick to prepare and bursting with vibrant flavors, it pairs beautifully with warm roti or fluffy basmati rice. Garnished with fresh coriander for a fragrant finish, this dish is comfort food redefined!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Taro Root (Arbi)
• 400 grams Canned Chickpeas, drained and rinsed
• 1 large Onion, finely chopped
• 2 medium Tomato, finely chopped
• 1 tablespoon Ginger, minced
• 1 tablespoon Garlic, minced
• 1 unit Green Chili, finely chopped
• 2 teaspoons Coriander Powder
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 2 tablespoons Fresh Coriander, chopped
• 1 cup Water

Directions

Step 1

Wash the taro roots thoroughly. In a large pot, add water and bring it to a boil. Add the taro roots and boil them for 10-12 minutes until they are tender. Drain them and allow them to cool. Once cooled, peel and cut them into medium-sized cubes.

Step 2

Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 3

Add chopped onions and saute until they turn golden brown.

Step 4

Stir in the minced ginger, garlic, and green chili. Cook for an additional 2 minutes.

Step 5

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 6

Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes, stirring frequently to ensure the spices are well combined with the tomato mixture.

Step 7

Add the peeled and cubed taro roots to the pan. Gently toss them to coat with the onion-tomato spice mixture.

Step 8

Add the drained chickpeas and mix well. Pour in 1 cup of water, bring to a gentle simmer, and cover with a lid. Cook for about 10 minutes, allowing all flavors to meld together.

Step 9

Uncover the pan, sprinkle garam masala, and mix well. Adjust the salt if necessary.

Step 10

Turn off the heat and garnish with fresh chopped coriander.

Step 11

Serve hot with roti or rice.

Nutrition Facts

Serving size	(1609.4g)

Amount per serving	% Daily Value*
Calories	1581.2

Total Fat 37.1g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3635.6mg	0%
Total Carbohydrate 289.8g	0%
Dietary Fiber 55.5g	0%
Total Sugars 29.0g
Protein 33.9g	0%

Vitamin D 0IU	0%
Calcium 459.5mg	0%
Iron 16.6mg	0%
Potassium 3719.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 8.3%

Carbs: 71.2%