I’m here with another vegetarian dish, It is a very popular traditional dish in our country. My mom cooks manioc curry deliciously. When it’s cooked properly with proper spices it is a dish which you can die for. Instead of having the same curries everyday, you can try making manioc in Sri Lankan style.

This dish is made with Coconut milk and it tastes amazing. Cassava is a vegetable which is rich in calories and carbohydrates. It is also a main source of vitamin C. It’s not very spicy, even kids can have it.

Manioc curry goes well with red rice and spicy lake fish curry (Korali), if I’m unable to find lake fish then I go for a spicy chicken curry. This is one of my favorite menus for lunch.

There are several ways to make manioc curry, but today I will share the traditional way. This dish is made frequently at our home because my family loves to have manioc curry a lot. Its 100% natural and good for health.

When preparing make sure that you wash the manioc thoroughly until the mud is removed. And do not consume raw manioc or cassava as it contains natural cyanide. These compounds are harmless when soaked and cooked.

Ingredients

• 500g Cassava/Manioc
• 1 Cup light and thick Coconut Milk
• 1 Small Onion chopped
• 3-4 Green Chilies chopped
• 2 Cloves of Garlic
• 1 Tsp. Curry Powder
• 1 Tsp. Chili powder
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Fenugreek
• Salt as per your taste
• Few small Pieces of Cinnamon
• Small Pieces of Pandan leaves
• Few curry leaves

Preparations

Wash the manioc and cut off the edges.

Cut into pieces which you is easy easy to handle

On the skin make a slight cut to peel off the skin. It easy gets removed without any trouble.

After peeling off the skin, Cut manioc pieces into half's and remove the steam at the middle.

Cut the manioc pieces into small chunks.

Add manioc to the boiling water. Boil until its tender and mushy.

Manioc is ready to cook.

How to Cook

I transferred the boiled manioc to an earthen dish and added Onions + Garlic + Green Chilies + Curry Leaves + Pandan leaves + Curry Powder + Turmeric + Chili Powder + Fenugreek + Cinnamon and Salt to taste.

Mix all ingredients together with a help of a spoon.

Pour the light coconut milk first and let it cook in medium heat

Then add in the thick coconut milk and stir well for about 15 mins

Cassava Coconut Milk Curry (Manioc Curry) is almost done!

Final Touch

To garnish I add a bit of roasted curry powder on top, it gives a nice aroma to the dish and it enhances the taste.😋

Serve hot and enjoy the meal....!💛