- serves 5 people
- preparation 10 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 1 onion, diced
- 1 tbsp olive oil
- 500 g peeled cassava, cut into chunky cubes
- 500 g white sweet potato, cut into chunky cubes
- 500 g peeled Japanese pumpkin (squash), cut into chunky cubes
- 500 g taro, cut into chunky cubes
- 500 ml coconut cream
- 1 litre coconut milk
- 250 ml vegetable stock
- 2 tbsp celery salt
- Cooked white rice, to serve
Instructions
- Place onion and oil in a large saucepan and sweat down for a minute. Add the cassava, sweet potato, pumpkin and taro.
- Add the coconut cream and milk, stock and celery salt.
- Cover and simmer gently over low heat until the vegetables have cooked through, broken down and fallen apart in the mixture.
- Serve with cooked rice.
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.
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