Rourou | FoodieAtlas

Ingredients

2 cups taro leaves, washed and stems removed (or use spinach if taro leaves are unavailable)
1 cup coconut milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil or coconut oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste
1-2 fresh chili peppers, finely chopped (optional, adjust to taste)

If using taro leaves, remove the stems and wash the leaves thoroughly. If using spinach, simply wash and set aside.

In a large skillet or pot, heat the vegetable oil or coconut oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another 2 minutes until fragrant.

Stir in the ground turmeric, ground cumin, and ground coriander. Cook for 1-2 minutes to toast the spices.

Add the taro leaves or spinach to the skillet, stirring to combine with the spices and aromatics.

Pour in the coconut milk and mix well.

Reduce the heat to low and cover the skillet.

Simmer for about 20-25 minutes, or until the taro leaves or spinach are tender and well-cooked. Stir occasionally.

Season with salt, black pepper, and fresh chili peppers (if using).