Vegan Arbi ki Subji (Spiced Taro Root Curry)

Experience the rich and vibrant flavors of Vegan Arbi ki Subji (Spiced Taro Root Curry), a wholesome Indian-inspired dish that's perfect for an earthy, plant-based meal. Tender taro roots are boiled to perfection and simmered in a fragrant blend of coconut oil, cumin, turmeric, and garam masala, creating a creamy, spiced curry that's both comforting and bursting with flavor. Fresh tomatoes, green chili, and a hint of asafoetida elevate this dish with a tangy and aromatic punch, while a final garnish of chopped coriander adds freshness. Ready in under an hour, this gluten-free, vegan delight pairs beautifully with warm roti or steamed rice for a satisfying meal. Perfect for weeknight dinners or a special weekend treat, this curry is a must-try for anyone seeking bold, authentic flavors.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Taro roots (Arbi)
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida (Hing)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 1 medium Tomato, finely chopped
• 1 small Green chili, chopped
• 1 teaspoon Ginger, minced
• 1 cup Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Start by washing the taro roots thoroughly. Peel their skins and cut them into thick slices or cubes.

Step 2

In a large pot, add the taro roots and enough water to cover them. Boil them for about 10 minutes or until they are just tender. Drain the water and set aside.

Step 3

Heat coconut oil in a large frying pan or skillet over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.

Step 4

Add asafoetida, followed by minced ginger and chopped green chili. Sauté for about 1-2 minutes until fragrant.

Step 5

Add turmeric powder, red chili powder, and coriander powder to the pan, stirring continuously to evenly coat the spices on the taro roots.

Step 6

Add the chopped tomato and cook until it becomes soft and mushy, about 3-4 minutes.

Step 7

Gently add the boiled taro roots to the pan, tossing to combine them with the spices and tomato mixture.

Step 8

Pour in the cup of water, and season with salt. Stir gently, cover, and let it simmer for about 10 minutes on medium-low heat.

Step 9

Remove the lid, add garam masala, and stir well. Let the curry sauté for another 2-3 minutes or until the water has reduced to your preferred curry consistency.

Step 10

Garnish with freshly chopped coriander leaves.

Step 11

Serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(928.1g)

Amount per serving	% Daily Value*
Calories	1035.4

Total Fat 30.2g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2430.6mg	0%
Total Carbohydrate 188.3g	0%
Dietary Fiber 30.5g	0%
Total Sugars 6.3g
Protein 5.6g	0%

Vitamin D 0IU	0%
Calcium 258.9mg	0%
Iron 7.6mg	0%
Potassium 2396.6mg	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: 25.9%

Protein: 2.1%

Carbs: 71.9%