Step 1

Peel and slice the taro and sweet potatoes. Start by peeling the taro and sweet potatoes. Next, dice the taro and sweet potatoes into 1-inch cubes. Transfer to a bowl.

Step 2

Soak them. Cover the taro and sweet potatoes with cold water and allow them to soak for about 10 minutes. Rinse and pat them dry using kitchen paper towels.

Step 3

Fry them. Heat 2 tablespoons of oil in a large non-stick skillet. Once hot, add the taro and sweet potatoes and pan-fry for 7-10 minutes, stirring from time to time, until they are golden brown on each side. Transfer to a plate lined with kitchen paper towels to remove the excess oil.Air Fryer Option: Instead of pan-frying the taro and sweet potatoes, you can air-fry them! Toss the cubed taro and potatoes with a tablespoon of oil and air-fry for 8 minutes in a 355°F (180°C) preheated air fryer.

Step 4

Sauté the aromatics. Heat a tablespoon of oil in a pot (I used a Dutch oven) over medium heat. Once hot, add the aromatics and sauté for about 2 minutes or until fragrant.

Step 5

Add the vegetables. Add the mushrooms and sauté for 2-3 minutes. Then, add the remaining vegetables: taro, sweet potatoes, baby potatoes, eggplants, and carrots. At this point, you can also add your vegan protein of choice, such as fried tofu, vegan chicken, seitan, etc.

Step 6

Add the coconut milk and seasonings. To the pot, add the full-fat coconut milk, water, soy sauce, sugar, salt, and curry powder. Stir to combine.

Step 7

Let simmer. Partially cover the pot with the lid and bring to a boil. Reduce the heat to a simmer and let simmer for 20-25 minutes or until the taro and sweet potatoes are tender.

Step 8

Garnish. Finally, top with fresh cilantro and a squeeze of lime juice, and enjoy!

Step 9

You can store this curry for up to 3 days in the refrigerator.