When life gives you roots make a cassava curry with coconut milk. Serve that with rice and curry to impress anyone who is hungry.
Prepare cassava roots first (Read How's It's Safely Prepared)
On medium heat, use a pot to heat the oil first then add the mustard seeds. The seeds will start sizzling, add the curry leaves, sun-dried red chili pepper, and the garlic.
Next, add the diced onions and sautee for about a minute.
When the onions start to change colour, add the turmeric powder, chilli powder, curry powder, a small piece of cinnamon stick and green chilli peppers. Give it a good mix.
Next, add the pre-boiled cassava pieces as well as the coconut milk and salt to taste. Combine everything well with the seasonings then let it cook for about 5 minutes or until the root has absorbed some of the liquid.
The coconut milk base will get thicker and the cassava pieces will get softer. It can be taken off the stove to be served.
It is optional but tempering over on top of the cassava curry adds an extra aromatic flavour and a pleasent looking dish to serve.