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Coconut Curry Kalo & Kabocha

Island Grinds

Coconut Curry Kalo & Kabocha

Kalo — taro, an elder sibling and sustaining staple

Patiently cooked kalo and sweet kabocha settle into a gingery coconut broth, rich with greens and the comfort of a bowl made to linger over.

Recipe

Coconut Curry Kalo & Kabocha

Serves 4

Ingredients

  • 1 lb peeled kalo, cubed
  • 3 cups kabocha squash cubes
  • 1 tbsp grated ginger
  • 1 tbsp mild curry powder
  • 1 can light coconut milk
  • 1 cup vegetable broth
  • 2 cups baby spinach
  • 1 cup snap peas
  • Cooked brown rice and lime

Directions

  1. Cover kalo with water and simmer separately until completely tender, about 25 minutes; drain.
  2. Sauté ginger and curry powder until fragrant.
  3. Add coconut milk, broth, and kabocha; simmer until squash is tender.
  4. Fold in cooked kalo, spinach, and snap peas; simmer 3 minutes and serve with rice and lime.

Kalo must always be cooked thoroughly; never taste it raw or undercooked.