4 cups Chinese taro, peeled and cut into bite-size pieces
1/2 tsp. vegetable oil
1 medium onion, sliced into half moons
12 oz. coconut milk
1/2 tsp. salt, or to taste

1. Steam the taro in a steamer that sits close to the boiling water for 45 minutes, or until soft.

2. Heat the oil in a saucepan and sauté the onions on medium heat until soft. Add a little water if needed to prevent sticking.

3. Add the steamed taro and coconut milk and cook on medium-low heat for 10-15 minutes until the milk thickens slightly. Season with salt to taste.

Serves 6

Curry variation: In a small skillet sauté 3/4 tsp. curry powder and 1/8 tsp. chili flakes in 1 tsp. vegetable oil until fragrant. Add to the coconut milk and taro just after they are combined. Salt to taste.

Nutritional Information Per Serving:
Calories: 278, Fat 14g (126 cal), Carbohydrate 35.8g (143 cal), Protein 2.1g (9 cal)
Added information: Saturated Fat 12g, Cholesterol 0mg, Sodium 219mg, Dietary Fiber 6.2g