If cassava had a signature move, this would be it. This cassava coconut stir fry has tenderness, tossed with fresh coconut, warm spices, and just enough heat to keep things interesting. It’s quick, it’s vibrant, and it brings a little island personality to your everyday meals without asking for much in return.
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Why You’ll Love It
- Naturally vegan — no dairy, no animal products
- High in fiber for digestion and steady energy
- Anti‑inflammatory spices like turmeric, mustard seeds, and chili
- Quick to make — once cassava is boiled, the stir‑fry comes together fast
- Versatile — serve with rice, roti, grilled protein, or enjoy on its own
- Budget‑friendly and perfect for meal prep
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How to Make Cassava Coconut Stir Fry
Step 1 – Prep the Cassava
- When picking out a cassava root to purchase, look for firmness, smooth skin—avoid bruised, cracked, or moldy roots
- Cut the root into thick slices and peel off the outer skin (brown wax with the pink layer underneath)
- Cut them into chunks and rinse well to remove excess starch
- In a deep pot, add the cassava and enough water to cover it
- Toss in salt and turmeric powder and bring to a boil, do not cover with lid
- After 20-30 minutes, check tenderness by piercing with a fork—it should slide through easily
- Drain and rinse under cold water and keep aside
Step 2 – Build the Flavor
- In a bowl, combine coconut flakes, sliced onions and green chilies
- Combine the chili powder, salt, and lime juice
- Mix everything well and set them aside
Step 3 – Toss it Together
- Heat oil in a pot or pan deep enough to toss everything together
- Add mustard seeds to sizzle, then toss in sundried red chilies and curry leaves to infuse the oil
- When sizzling, stir in minced garlic and let it turn to a golden
- Add both the coconut mix and the pre-boiled cassava, combine everything well and continue cooking for about 5 minutes
- Taste teste to balance salt and lime before removing from heat
🍽️ 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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What to Serve It With
- Enjoy it solo as a warm, savory breakfast
- A bowl of Jasmine or basmati rice
- Grilled meat to complete a meal
Got Leftovers?
- Fridge: 2–3 days in an airtight container
- Reheat: On stove top for best texture; microwave works too
- Freezer: Cassava freezes well for about a month if stored correctly in a freezer-safe container
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Cassava Coconut Stir-Fry – A Quick & Flavorful Breakfast
Ingredients
Method
- Cut the root into thick slices and peel off the outer skin (brown wax with the pink layer underneath)
- Cut them into chunky cubes and rinse well to remove excess starch
- In a deep pot, add the cassava and enough water to cover it
- Toss in salt and turmeric powder and bring to a boil, do not cover with lid
- After 20-30 minutes, check tenderness by piercing with a fork—it should slide through easily
- Drain and rinse under cold water and keep aside
- In a bowl, combine coconut flakes, sliced onions and green chilies
- Combine the chili powder, salt, and lime juice
- Mix everything well and set aside
- Heat oil in a pot or pan deep enough to toss everything together
- Add mustard seeds to sizzle, then toss in sundried red chilies and curry leaves to infuse the oil
- When sizzling, stir in minced garlic and let it turn to a golden
- Add both the coconut mix and the pre-boiled cassava, combine everything well and continue cooking for about 5 minutes
- Taste teste to balance salt and lime before removing from heat
Final Thoughts
This cassava coconut stir fry is the kind of recipe that brings comfort without complication — warm spices, rich-coconut, and tender cassava all in one simple dish. If you’re looking for something nourishing, flavorful, and naturally plant‑based, this is a beautiful addition to your weekly meals.
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