Lunch
Kolokasi yiahni (taro in tomato sauce) with feta and salad
505 kcal11 g protein3 ingredients75 minutes
CypriotVegetarianFasting-friendly with a swap: no fetaGluten-free (check the labels)
Standard portion: 505 kcal and 11 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
How to make it
Serve kolokasi yiahni. Add feta. Serve with salad and lemon.
The recipe for the whole pot: Kolokasi yiahni (taro in tomato sauce)
4 servings · 75 minutes
- Kolokasi (taro), peeled2 small · 800 g
- Celery, finely chopped4 sticks (1 cup) · 200 g
- Onion1 large · 150 g
- Garlic1 clove · 3 g
- Chopped tomatoes1 tin · 400 g
- Tomato purée1 tablespoon · 16 g
- Olive oil4 tablespoons · 55 g
- Salt½ teaspoon · 3 g
Seasoning: pepper
- Peel the kolokasi without washing it: hold it with kitchen paper and wipe it if needed.
- With the knife, cut halfway into pieces of 1½ cm and «crack» them off without cutting all the way through; this way it does not fall apart.
- Sauté the kolokasi in half the oil and take it out onto a plate.
- In the rest of the oil, sauté the onion and the garlic. Add the celery, the tomato, the tomato purée, the salt and 1 cup of water.
- Put the kolokasi back, cover and simmer for 50–60 minutes, until soft and the sauce has thickened. Shake the pan; do not stir.
This recipe is based on: kopiaste.org (Ivy Liacopoulou): Chirino me Kolokassi (the same recipe without meat)
