Serves 3
30 min
Cassava Curry
Recipe GLPR4af3769e9824f5
A warm and aromatic cassava curry made with caramelized onion and tomato base. The cassava pieces absorb the flavors beautifully while the starch thickens the sauce naturally. Traditionally served over rice, this dish is hearty, simple, and deeply satisfying.
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Ingredients
1 1/2 cups cassava, peeled and diced into 1-inch pieces
2 tablespoons vegetable oil
1 medium onion, pureed
1 medium tomato, pureed
Salt to taste
1/2 teaspoon chilli powder or to taste
Water as needed
Directions
Pressure cook the diced cassava with enough water until the pressure cooker releases its whistle 5 times or until the cassava is completely tender when pierced with a fork. Drain and reserve the cassava and cooking liquid separately.
Heat the oil in a large pan over medium heat. Add the pureed onion and cook, stirring frequently, until the oil begins to separate from the onion paste and it turns golden brown, about 5-7 minutes.
Add the pureed tomato to the pan along with salt and chilli powder. Continue cooking, stirring occasionally, until the oil separates from the tomato mixture, about 5-7 minutes.
Add the cooked cassava pieces to the pan along with the reserved cooking liquid. If the curry seems too thick, add more water to reach your desired consistency. Stir well to combine.
Bring the curry to a gentle boil over low heat and simmer for 2-3 minutes, stirring occasionally. Note that the starch from the cassava will naturally thicken the curry as it cools, so keep it slightly looser than desired while hot.
Remove from heat and serve hot over steamed rice.
