Ingredients:
500g taro corms, peeled
1 large onion, finely sliced
60g butter
6 garlic cloves
6 cloves
6 cardamom pods, lightly crushed
15g fenugreek seeds
1/2 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp ground chillies
1 dessert spoon cumin seeds
1 tbsp tomato purée
1 tsp salt
15g ground coriander seeds
150g natural yoghurt
Method:
Peel the taro corms and, if large, quarter them. Melt the butter in a pan, add the onion and fry for about 5 minutes, or until golden brown. Reduce the heat a little, add the fenugreek seeds, cardamom pods and cloves and fry for 3 minutes more. At this point add the remaining spices and the yoghurt.
Using a mortar, mash the garlic to a paste. Mix this paste into 60ml water in a small pan, bring to a simmer and cook for 5 minutes. Add this garlic mix to the yoghurt mix along with the taro pieces. Bring to a simmer and cook for about 20 minutes, or until the artichokes are tender.
Traditionally this is quite a dry style of curry. But you like more gravy you can add 100ml coconut milk along with the Jerusalem artichokes.
