Cassava Coconut Curry
Cassava Coconut Curry
Description
In the South Indian state of Kerala, cassava, or kappa, as it's known locally, is boiled with turmeric and salt, and served alongside spicy curries. Here, the starchy root vegetable is simmered in coconut milk for a lush, nourishing curry. Packed with complex carbs and healthy fats, this dish delivers lasting energy, essential vitamins, and a comforting, creamy texture.
Ingredients
4 SERVES
- 2 Tbsp (30 ml) coconut oil
- 1/2 onion, chopped
- 8 garlic cloves
- 1-inch piece of fresh ginger
- 14 oz (400 g) cassava (peeled, washed, and cut into 1-inch cubes)
- 1 tsp turmeric powder
- 1 tsp salt, or to taste
- 1 tsp freshly ground pepper
- 3 cups (720 ml) water
- 2 cups (480 ml) coconut milk
- 8 whole, fresh curry leaves
Directions
-
Step 1
Heat a large pan or skillet over medium heat and add 1 Tbsp of the coconut oil. Add the chopped onions to the pan, and sauté until translucent, about 3 minutes. -
Step 2
Pound the garlic and ginger using a mortar and pestle and add this coarse paste to the onions. Let this cook for a minute. Add the chopped cassava cubes, turmeric, 1 tsp salt or to taste, and pepper. Stir well. Add water and cover the pan with a lid, and let it simmer. After 15 minutes, uncover the pan and check to see if the cassava cubes have softened. If the cubes aren’t soft, continue cooking for an additional 3 to 5 minutes. -
Step 3
Reduce the heat, add the coconut milk and mix well. Let the sauce thicken slightly for 2 minutes. Taste and adjust the seasoning. -
Step 4
In a separate pan, heat the remaining 1 Tbsp coconut oil on medium-low heat. Add the curry leaves and let them heat up for 1 minute. Remove from the heat and pour this over the prepared curry. Serve hot with steamed rice.
About the author
Gita Ramesh
Gita Ramesh is India’s leading Ayurveda practitioner and managing director of Kairali Ayurvedic Group. She oversees its retreats and treatment centres. She is the author of bestselling books on Ayurveda cookery.
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