Simple Coconut Taro Leaf Stew
A comforting and creamy vegan stew made from tender taro leaves simmered in rich coconut milk, brightened with a hint of lemon.
For 4 servings
Prepare Taro Leaves: Carefully wash the taro leaves under cold running water. Remove any tough stems. Chop the leaves roughly into 1-inch pieces.
Boil and Drain: Place the chopped taro leaves in a large pot and cover with water. Bring to a rolling boil and cook for 15-20 minutes. This step is crucial to remove oxalic acid, which can cause an itchy sensation. Drain the leaves thoroughly and gently squeeze out excess water. Set aside.
Sauté Aromatics: In the same pot or a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and grated ginger (if using), and cook for another minute until fragrant, being careful not to burn the garlic.
Combine and Simmer: Add the boiled and drained taro leaves to the pot with the aromatics. Pour in the full-fat coconut milk and vegetable broth. If using, add red chili flakes. Stir well to combine.
Cook to Tenderness: Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 25-35 minutes, stirring occasionally, until the taro leaves are very tender and the stew has thickened slightly. The leaves should be soft and melt-in-your-mouth.
Season and Finish: Remove from heat. Stir in the fresh lemon juice. Season with salt and black pepper to taste. Adjust seasoning as needed.
Serve: Serve hot as a main dish with rice or as a flavorful side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Safety First: Always boil taro leaves thoroughly (at least 15 minutes) to neutralize the oxalic acid. Undercooked leaves can cause an unpleasant itching sensation in the mouth and throat.
- 2Full-Fat Coconut Milk: For the creamiest and richest stew, use full-fat coconut milk. Light coconut milk will result in a thinner consistency and less robust flavor.
- 3Don't Rush the Simmer: The long, slow simmer is key to breaking down the taro leaves and allowing them to absorb the flavors of the coconut milk, resulting in a truly tender and flavorful stew.
- 4Adjust Acidity: The lemon juice brightens the dish. Taste and add more if you prefer a tangier stew, or a splash of apple cider vinegar can also work.
Adapt it for your goals.
Spicy Kick
Add a diced bird's eye chili or a teaspoon of your favorite chili paste along with the aromatics for a spicier version.
Protein BoostProtein Boost
Stir in cooked shrimp, flaked fish, or pan-fried tofu cubes during the last 10 minutes of simmering for added protein.
Root Vegetable AdditionRoot Vegetable Addition
Incorporate diced taro root or sweet potato along with the leaves in the simmering stage for a heartier stew with varied textures.
Why this is on our healthy list.
Rich in Vitamins & Minerals
Taro leaves are a good source of vitamins A and C, iron, and calcium, supporting immune function and bone health.
High in Fiber
The fiber content in taro leaves aids in digestion, promotes gut health, and can help regulate blood sugar levels.
Antioxidant Properties
Taro leaves contain antioxidants that help protect the body's cells from damage caused by free radicals, contributing to overall well-being.
Frequently asked questions
Yes, frozen taro leaves (often pre-boiled) can be used. Thaw them first and ensure they are thoroughly cooked according to package instructions or until very tender.
