Cooking Times

25 min
Prep Time
45 min
Cook Time
70 min
Total Time

Ingredients (14 items)

1.00 kg Cassava
peeled and cut into chunks
3.00 medium Red chilies
finely chopped
5.00 cloves Garlic
minced
2.00 tbsp Ginger
freshly grated
1.00 large Onion
finely chopped
200.00 ml Coconut milk
full fat
8.00 leaves Curry leaves
fresh
1.00 tsp Turmeric powder
1.00 tsp Cumin powder
3.00 tbsp Vegetable oil
1.50 tsp Salt
to taste
0.50 tsp Black pepper
freshly ground
0.25 cup Fresh coriander
chopped
1.00 medium Lime
cut into wedges

Instructions (12 steps)

1
Boil cassava in salted water until tender.
20 minutes
2
Drain cassava and set aside.
3
Heat oil in a large pan over medium heat.
4
Add curry leaves and let them sizzle.
1 minutes
5
Add onions and cook until golden.
5 minutes
6
Add garlic, ginger, and red chilies.
2 minutes
7
Add turmeric and cumin powder.
1 minutes
8
Add cooked cassava and stir gently.
3 minutes
9
Pour in coconut milk and bring to simmer.
5 minutes
10
Season with salt and pepper.
11
Cook until sauce thickens slightly.
8 minutes
12
Garnish with coriander and serve with lime wedges.