This cassava curry is one of those dishes that make you feel comfort, warm, and deeply nostalgic. Simmered in coconut milk and layered with bold spices, it’s a Sri Lankan-inspired curry that brings island comfort to your plate, no matter where you are. Whether you’re craving something from the island or exploring new plant-based flavors, this cassava curry is a must-try.
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Cassava—also known as yuca, manioc, or tapioca—shows up in so many kitchens around the world — boiled, fried, mashed, baked, or turned into snacks and breads. It’s one of those ingredients people rely on for comfort and simplicity, no matter where they live.
So why not a curry? Coming from an island where curries are part of our identity, turning cassava into a creamy coconut curry feels like the most natural thing ever. It blends global comfort with the familiar flavors I grew up with — warm spices, coconut milk, and that satisfying, home‑cooked aroma that fills the whole kitchen.
Why You’ll Love This Cassava Curry
- Naturally vegan — No dairy, no animal products, just plant‑based comfort.
- Gluten‑free & allergy‑friendly — Great for clean eaters and sensitive diets.
- Creamy & flavorful — Coconut milk + warm spices = rich, island‑style aroma and comfort.
- Nutrient‑dense — Cassava is high in fiber and slow‑digesting carbs for steady energy.
- Anti‑inflammatory spices — Turmeric, cumin, mustard seeds, and chili support digestion and wellness.
- Easy to make and versatile to serve — Once cassava is boiled, the curry comes together in minutes. Pairs beautifully with rice, roti, naan, wraps, or bowl‑style meals.
- Budget‑friendly meal plan-approved — Simple ingredients, big flavor. perfect for weekly meal planning as it reheats well and stays creamy.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How to Make Cassava Curry
- When picking a cassava root to purchase, always look for firm roots with smooth skin.
- Cut into thick slices first, then peel the thick outer layer (both brown and pink skin).
- Dice each slices into thick chunks and rinse it in water.
Boil the roots
- In a large pot, add cassava cubes and fill with water just above the pieces.
- Add salt and turmeric powder for flavor.
- Cook on medium-high heat. Stiring occasionally.
- Bring to a boil and continue cooking for 20–30 minutes or until tender.
- Check doneness by piercing with a fork—if it slides through easily, it’s ready!
- Drain and rinse under cold water, then set aside.
Cook the Curry
- Heat oil in a wok or pan over high heat. Add mustard seeds to let them pop, then toss in sundried red chilies and curry leaves to sizzle.
- Sauté minced garlic and sliced onions until golden.
- Combine the turmeric powder, red chili powder, curry powder, cinnamon stick, green chili pepper and pandan leaf.
- Mix in the pre-boiled cassava and stir to coat with seasoning.
- Pour in the coconut milk and salt to taste. Let it simmer on low heat for 5 minutes.
- Once the milk starts to bubble, remove from heat and serve!
Tempering at the End (Optional)
Sizzle some mustard seeds, sun-dried red chilies, curry leaves, and diced onions in heated oil. Drizzle on top of the cassava curry before serving to enhance the aroma and a touch of added flavor boost.
Recipe Notes
- Freshly squeezed coconut milk is always the best—but let’s be real, not everyone has the time to crack coconuts!
- Canned coconut milk works fine; if too thick, add water to adjust the consistency.
- Coconut milk powder + water is a great alternative.
- No coconut milk? Try 2% or 3.25% dairy milk instead
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Perfect Pairings
- Rice & Curry – Fluffy rice soaks up the rich coconut curry perfectly! Pair it with vegetable curry and proteins to complete the meal.
- Flatbread – Soft naan or roti makes scooping up the curry even better.
- Thali-Style Meal – A well-rounded South Asian platter featuring various curries and sides.
- Lamprais – A Sri Lankan delicacy where cassava curry fits beautifully into a banana-leaf-wrapped feast with spiced rice, slow-cooked meat, and sambals.
Got Leftovers?
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Gently on the stove or microwave with a splash of water.
- Freezer: Not ideal due to coconut milk, the texture changes, but cassava alone can be frozen and when reheating add coconut milk.
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Cassava Curry Recipe | Coconut-Rich, Vegan-Friendly, Comfort & Healthy
Ingredients
Method
- Slice the cassava roots and peel the thick outer layer
- Dice it into medium chunks and rinse well.
- Add cassava to a pot with water, salt, and turmeric.
- Boil for 20–30 minutes until fork-tender.
- Drain and rinse under cold water, then set aside.
- Heat oil and temper mustard seeds, curry leaves, and dried chilies.
- Sauté garlic and onions until golden.
- Add turmeric, chili powder, curry powder, cinnamon, green chili, and pandan leaf.
- Stir in boiled cassava and coat with the seasonings.
- Pour in coconut milk and simmer until thickened.
- Remove from heat and serve warm.
Final Thoughts On Cassava Curry
This cassava curry is more than just a recipe to me — it’s a taste of home, a bowl of comfort, and a soul-satisfying rich-flavors. Whether you’re new to cassava or grew up eating it, this curry is a beautiful way to bring warmth to your table.
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