INGREDIENTS:
- 3 tablespoons coconut oil
- 4 cloves garlic, crushed
- 1 red onion, chopped
- 2 roma tomatoes, chopped
- 1 tablespoon ginger, julienned
- 2 cans or 11.2 oz coconut milk
- 2 tablespoon black bean garlic sauce (available at most groacery stores)
- Half package (1.5 oz) of dried taro leaves (available at most Asian grocery stores)
- 4-6 pieces Thai chili (depending on how spicy you want)
- sea salt to taste
DIRECTIONS:
- Saute the garlic in coconut oil until fragrant. Add the onions, tomatoes, and ginger. Saute for another 5 minutes.
- Add the coconut milk and black bean garlic sauce. Let it boil.
- Add the taro leaves and pepper. Let it simmer under low heat. Do not stir. Simmer for about 40-45 minutes until the leaves have softened and absorbed almost all of the coconut milk.
- *Gently* stir and add salt to taste. Add more black bean sauce to taste. Simmer for another minute or two. Turn off the heat, serve, and enjoy!
Source:Astig Vegan
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