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

Cassava Curry Recipe | Coconut-Rich, Vegan-Friendly, Comfort & Healthy

Make this creamy cassava curry with coconut milk — a bold, comforting vegan dish packed with flavor. Perfect with rice or roti and ready in under an hour.
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Prep Time 5 minutes
Cook Time 10 minutes
Boil Time 20 minutes
Servings: 3 portions
Ingredients Method

Ingredients
  

  • 300 g Cassava root cut, peel
  • Water as need
  • Salt as need
  • 2 tsp Turmeric powder
  • 1 tbsp Oil of your choice
  • 1/2 tsp Mustard seed
  • 2 Sun-dried red chili pepper
  • few Curry leaves
  • piece Pandan leaf
  • 1/2 tsp Garlic minced
  • 1/2 medium Onions sliced
  • 1/2 tsp Chili powder
  • 1/2 tsp Roasted curry powder
  • piece Cinnamon stick
  • 1 Green chili pepper
  • 1/3 cup Coconut milk

Method
 

  1. Slice the cassava roots and peel the thick outer layer
  2. Dice it into medium chunks and rinse well.
  3. Add cassava to a pot with water, salt, and turmeric.
  4. Boil for 20–30 minutes until fork-tender.
  5. Drain and rinse under cold water, then set aside.
  6. Heat oil and temper mustard seeds, curry leaves, and dried chilies.
  7. Sauté garlic and onions until golden.
  8. Add turmeric, chili powder, curry powder, cinnamon, green chili, and pandan leaf.
  9. Stir in boiled cassava and coat with the seasonings.
  10. Pour in coconut milk and simmer until thickened.
  11. Remove from heat and serve warm.