👨‍🍳 作り方

1. 1

   Prepare the duruka by trimming off the outer sheath and cutting into 2-inch pieces. If using fresh duruka, blanch it in boiling water for 2 minutes, then drain.

2. 2

   Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic, grated ginger, and chopped red chili (if using). Cook for another minute until fragrant.

4. 4

   Stir in the curry powder, turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.

5. 5

   Add the prepared duruka to the pot and stir to coat with the spice mixture.

6. 6

   Pour in the coconut milk and water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the duruka is tender. Stir occasionally.

7. 7

   Season with salt to taste. If the curry is too thick, add a little more water. If it's too thin, simmer uncovered for a few more minutes to reduce.

8. 8

   Serve hot, garnished with fresh cilantro. This curry is excellent served with steamed rice or boiled cassava.