Cooking Times

30 min
Prep Time
45 min
Cook Time
75 min
Total Time

Ingredients (11 items)

1.00 kg Cassava
peeled and cut into chunks
400.00 ml Coconut milk
full fat
2.00 medium Onions
finely chopped
4.00 cloves Garlic
minced
2.00 tbsp Ginger
freshly grated
1.00 tsp Turmeric powder
2.00 medium Green chilies
finely chopped
10.00 leaves Curry leaves
fresh
3.00 tbsp Vegetable oil
1.50 tsp Salt
to taste
0.25 cup Fresh coriander
chopped

Instructions (10 steps)

1
Boil cassava in salted water until tender but firm.
20 minutes
2
Drain cassava and set aside.
3
Heat oil in a large pan, add curry leaves.
1 minutes
4
Add onions and cook until translucent.
5 minutes
5
Add garlic, ginger, and green chilies.
2 minutes
6
Add turmeric and stir well.
1 minutes
7
Add cooked cassava and gentle stir.
8
Pour in coconut milk and bring to simmer.
5 minutes
9
Cook until sauce thickens slightly.
10 minutes
10
Garnish with coriander and serve.