Kolokasi with Tomato and Celery

About This Recipe

Kolokasi with Tomato and Celery is a Cypriot stew with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy casserole with lid
• ✓ Chef knife and chopping board
• ✓ Wooden spoon
• ✓ Tongs

Ingredients

• 30 ml olive or neutral oil
• 10 g fine salt
• 3 g black pepper
• 650 g taro root, peeled and broken into chunks
• 180 g onion, diced
• 150 g carrot, diced
• 120 g celery, diced
• 20 g garlic
• 30 g tomato paste
• 400 g crushed tomatoes
• 500 ml stock
• 2 bay leaves
• 12 g fresh herbs
• 500 ml vegetable stock

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the ingredients: Cut the ingredients for Kolokasi with Tomato and Celery into even pieces and keep the taro root separate from ready-to-eat items.
2. Brown the main ingredient: Heat a heavy casserole and brown the taro root in small batches; transfer each batch to a clean plate.
3. Cook the vegetables: Reduce to medium heat and cook the onion, carrot and celery until softened.
4. Add concentrated flavour: Add garlic, tomato paste, herbs and Kolokasi with Tomato and Celery-specific spices and cook for 1 minute.
5. Deglaze: Pour in the measured wine or stock and scrape all browned flavour from the base of the pan.
6. Build the stew: Return the taro root and add tomatoes, remaining stock and bay leaves.
7. Simmer slowly: Bring to a gentle simmer, cover and cook slowly until the taro root is tender.
8. Check doneness: Cook until the vegetables or grains are tender while still holding their intended texture.
9. Adjust the sauce: Remove the lid and reduce if the sauce is thin; add hot stock if it becomes too thick.
10. Rest and serve: Taste, correct the seasoning and rest for 10 minutes before serving.

Chef Notes & Tips

Chef tip: keep every component of Kolokasi with Tomato and Celery fully plant-based. Check labels on stock, curry paste, pastry, noodles and sauces to confirm that every component is certified plant-based. Weigh ingredients before starting and adjust salt only after tasting.

Ingredient Substitutions

• ↔ Vegetable stock → unsalted homemade vegetable broth
• ↔ Coconut cream → unsweetened oat or soy cream
• ↔ Plant yogurt → unsweetened soy or coconut yogurt
• ↔ Maple syrup → date syrup or agave syrup

Food Safety & Doneness

Use clean boards and utensils, wash produce thoroughly and refrigerate cooked food within 2 hours. Check packaged stock, sauces, pastry and noodles and use only products clearly labelled plant-based.

Serving & Plating

Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 560 kcal

Protein: 17 g

Carbohydrates: 48 g

Fat: 21 g

Approximate values per serving. Actual nutrition varies with brands, trimming, cooking loss and portion size.