serves
4
prep
20 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Meatless Marvels
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ½ fresh taro, peeled and cut into 1.5 cm dice
- 1 fresh cassava, peeled and cut into 1.5 cm dice
- 1 plantain, peeled and sliced
- 2 x 400 ml cans organic coconut cream
- 1 bunch silverbeet, stalks and leaves coarsely chopped
- 1 tsp nutritional yeast or vegetable stock powder, to season
- salt and pepper, to taste
- lime wedges, to serve
Instructions
- Place the taro, cassava, plantain and coconut cream in a saucepan and add just enough water to cover.
- Bring to the boil over medium heat and simmer for 10-15 minutes or until beginning to soften.
- Reduce the heat to low, cover and simmer for 20-30 minutes or until all the vegetables are tender.
- Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the silverbeet and cook for 1-2 minutes or until just wilted. Drain and squeeze out the excess water.
- When the vegetables have started to soften, stir with a spoon to break up some of the vegetables. This will create a thickness in the coconut milk. Stir in the silverbeet, then season to taste with the nutritional yeast or stock, salt and pepper. Serve with lime wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Meatless Marvels
