| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 277 | 13g | 10g | 35g |
| sugars | fibre | protein | salt |
| 15g | 5g | 6g | 0.36g |
Despite a culinary forte that nestles comfortably in the richly flavored cuisine of the Indian subcontinent, my birthplace of sunny California has imbued a bit of itself in my dishes too. This, friends, is the expression of my dual heritage as seen through my Spicy Arracacha Curry; a delightful mélange of East meets West that harmonizes the unique flavor of an underrated root vegetable with a soft touch of tropical sweetness.
Arracacha: The Underappreciated Hero of Our Recipe
For those who aren’t familiar, arracacha is a peculiar looking root vegetable that is native to South America, particularly the Andean region. Resembling a bulky white carrot, it offers a delicately sweet taste with hints of cooked cabbage, chestnuts, and celery – truly unique and a must-try if you haven’t had the privilege. Coming packed with several essential vitamins and dietary fiber, it forms the base and the heart of our Spicy Arracacha Curry.
Bringing the Symphony Together: The Fusion of Flavor
The preparation utilises a delicious blend of complementary flavors in an enticingly Spicy Arracacha Curry. Apples and mango, typical of California’s fruit palette, lend a sweet, tangy counterpoint to the curry and jalapeño peppers’ heat. This irresistible combination is finished off with a splash of silky coconut milk, giving it a depth that will satiate even the most sophisticated of palates.
This standout recipe with lush ingredients remind me of my summer vacations in India. It harks back to homemade Gujarati subzi (vegetables) simmered in assorted spices and coconut milk, much similar to Undhiyu, a winter gem from the region.
When it comes to the health benefits, this sublime curry is loaded with goodness. Arracacha is highly nutritious, a rich source of Vitamin C, calcium and iron. In addition, the fruits and peppers have a wealth of antioxidants; the coconut milk brings in healthy fats and the garlic boasts natural immunity boosters. It’s a tasteful treat packed with health benefits.
It would pair nicely with a simple cumin-infused rice or a bowl of steamy quinoa. If you’re going the Indian way, I would suggest a side of tangy Gujarati Dal and rotis freshly cooked on the griddle, to soak up the gravy goodness.
Rest assured that your wholesome dinner with the Spicy Arracacha Curry will be nothing short of a blast of diverse flavors and cultures, packaged into one heartwarming dish. I’m proud to share this piece of my heritage with you, and I hope it brings a smile to your faces as you share it with others.
What You’ll Need
- 2 lbs. of arracacha, peeled and chopped
- 2 large apples, peeled, cored and chopped
- 1 large mango, peeled and chopped
- 1 large banana, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 jalapeño pepper, deseeded and chopped
- 4 cups of coconut milk
- 1 cup of vegetable broth
- 2 tablespoons of curry powder
- 1 teaspoon of cayenne pepper
- 2 tablespoons of coconut oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- Salt to taste
- 1 handful of fresh cilantro, chopped (for garnish)
Method
Step One
Start by prepping all your ingredients: peel and chop the arracacha, apples, mango, banana, and red pepper. Deseed and chop the jalapeño pepper. Chop the onion, mince the garlic, and chop the cilantro.
Step Two
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and minced garlic, cook for about 5 minutes until they turn translucent and give off a pleasant aroma.
Step Three
Add the curry powder and cayenne pepper to the pot, stirring it into the onions and garlic. Let it cook for a couple of minutes to release the flavors in the spices.
Step Four
After the spices are well combined with the onion and garlic, add the chopped arracacha, red pepper, apple, mango, and banana to the pot. Stir to combine the ingredients and let them cook for about 10 minutes until they begin to soften slightly.
Step Five
Pour the coconut milk and vegetable broth into the pot, stirring to combine with the other ingredients. Add the chopped jalapeño pepper and stir.
Step Six
Bring the curry to a simmer and reduce the heat to low. Cover the pot and let the curry simmer for about 30 minutes, stirring occasionally, until the arracacha and other fruits are completely tender and the flavors have melded together.
Step Seven
Taste the curry and add salt as needed for flavor. Allow the curry to cool slightly before serving.
Step Eight
When ready to serve, ladle the curry into bowls and garnish with a handful of fresh chopped cilantro. Serve while hot and enjoy your Spicy Arracacha Curry!
