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Overhead view of cassava curry with coconut milk and chili garnish.

Cassava Curry Recipe

This Sri Lankan cassava curry combines tender cassava, coconut milk, and aromatic spices into a rich and comforting vegan curry that pairs perfectly with rice or roti.
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Prep Time 10 minutes
Cook Time 10 minutes
Boil Time 20 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Main dish
Cuisine: Sri Lankan
Calories: 240
Ingredients Method

Ingredients
  

  • 300g Cassava root cut, peel
  • Water enough to cover cassava
  • Salt to taste
  • 2 tsp Turmeric powder
  • 1 tbsp Cooking oil
  • 1/2 tsp Mustard seeds
  • 2 Sun-dried red chili pepper
  • 1 sprig Curry leaves
  • 1 small Pandan leaf
  • 1 Garlic clove minced
  • 1/2 medium Onions sliced
  • 1/2 tsp Chili powder
  • 1/2 tsp Roasted curry powder
  • 1 small Cinnamon stick
  • 1 Green chili pepper
  • 1/3 cup Coconut milk

Method
 

  1. Peel the 300g Cassava root and cut it into medium-sized chunks.
  2. Add cassava to a pot with water, salt, and turmeric.
  3. Boil for 20–30 minutes until fork-tender.
  4. Drain and rinse under cold water, then set aside.
  5. Heat oil and temper mustard seeds, curry leaves, and sundried red chilies. Next sauté garlic and onions until golden.
  6. Add turmeric, chili powder, curry powder, cinnamon, green chili, and pandan leaf.
  7. Stir in boiled cassava and coat well with the seasonings.
  8. Pour in coconut milk and simmer until thickened.
  9. Remove from heat and serve warm.