Taro Root and Lentil Curry
Earthy taro root simmered in a fragrant curry with red lentils and turmeric, finished with fresh cilantro. This asian-inspired vegetarian ready in about 55 minutes pairs taro root, red lentils, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz taro root
- 3/4 cup red lentils
- 1 cup coconut milk
- 1 tsp turmeric powder
- 1 medium shallot
- 1 tbsp ginger
- 1 tbsp curry powder
- 2 cups vegetable broth
- 2 tbsp cilantro
- 1 tbsp neutral oil
- 1/2 tsp salt
Instructions
- Step 1: Peel and dice taro root into 1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch. Finely chop shallot and grate ginger.
- Step 2: Heat neutral oil in a pot over medium heat. Sauté shallot and ginger for 2 minutes until fragrant. Add curry powder and turmeric, stirring for 30 seconds until aromatic.
- Step 3: Add taro, rinsed lentils, vegetable broth, and salt. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25 minutes until taro is tender and lentils are soft.
- Step 4: Stir in coconut milk and cook uncovered for 5 minutes until slightly thickened. Remove from heat and stir in chopped cilantro. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Taro Root and Lentil Curry take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Taro Root and Lentil Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep taro root from drying out.
Can I substitute ingredients in Taro Root and Lentil Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Taro Root and Lentil Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Taro Root and Lentil Curry?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
