Peel and dice the dasheen or taro root into 1-inch cubes. To begin your culinary adventure, take a moment to prepare the taro root, a vibrant and versatile ingredient known for its unique flavor and starchy texture. Carefully peel away the outer skin, revealing the creamy white flesh inside. With a sharp knife, dice the taro into 1-inch cubes, taking care to maintain uniformity for even cooking.
Heat a generous splash of oil in a large pot over medium heat, allowing it to shimmer and dance in anticipation of the ingredients to come.
Add onion and garlic and sauté until translucent.Once the oil is ready, toss in finely chopped onion and minced garlic, stirring them together until they become translucent and aromatic, filling your kitchen with a warm, inviting fragrance. As the onion and garlic continue to sizzle, it’s time to elevate the flavors even further. Sprinkle in a generous dose of curry powder and turmeric, stirring the mixture for about a minute.
Next, add the diced dasheen or taro cubes to the pot, stirring them gently to coat each piece with the fragrant concoction. Pour in a rich stream of coconut milk, transforming the mixture into a luscious, creamy base that will cradle the taro as it cooks.
Bring everything to a gentle simmer and cover the pot, allowing the taro to soften over the next 15-20 minutes. When the taro is perfectly cooked, season it with salt and pepper to taste, adjusting the flavors to your liking.
Serve the dish hot, garnished with a sprinkle of fresh cilantro for a burst of color and freshness.
