Sijan Curry with Eddo, Roti and Rice ,step by step Recipe video.

sijan leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and offers similar texture.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with more availability.

eddo

🥗Healthier: taro

💰Cheaper: potatoes

Taro is a good substitute for texture, while potatoes are more accessible.

Prepare the sergeants by peeling off the outer layer of the skin, leaving the edible inside.

Chop the eddos and scallions, and prepare the garlic and pepper.

Make a curry paste by blending garlic, scotch bonnet pepper, roasted ground jeera, garam masala, and curry powder with some water.

Heat vegetable oil in a karahi until hot, then add chopped onions and fry until they get some color.

Add the curry paste to the onions and fry for approximately 2 minutes, ensuring it doesn't burn.

Add the prepared sergeants and eddos to the curry paste and mix well to coat everything.

Add salt and cover to let it cook, checking frequently to prevent burning.

Once the mixture has absorbed most of the liquid, add hot water and chopped scallions, then cover again to cook.

Finish cooking the curry, ensuring it doesn't dry out, adding more water if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary