Manioc is also is known as tapioca and cassava.

Manioc curry is cooked into a creamy consistency with the help of coconut milk.

The tempered onions, pandan leaf dried chilli, fennel and mustard seeds add the final touches to this truly wonderful Sri Lankan dish.

Manioc curry is a vegetarian and vegan dish that can easily replace your regular dhal curry and potato curry or any type of mildly spiced dish you serve.

Meal ideas for Manioc curry.

• Breakfast can be as simple as boiled cassava(manioc, cook uncovered and water drained) with freshly scraped coconut and lunumiris.
  
• Lunch can be a simple dish with not too many curries.
  Remember this root is starchy and your rice is starch as well, go really low in the quantity of rice you serve yourself.
  
• Meat and chicken curry dishes to serve with cassava curry.
  • SLOW COOKED BEEF CURRY(like my grandmother makes).
  • Slow-cooked easy chicken curry without coconut milk.
  • Beef coconut curry- Sri Lankan style(village-style, naattu aviyal).
  • Jaffna curry powder chicken curry.
• Other vegetarian dishes to pair with the cassava curry.
  • GOTU KOLA SAMBOL(pennywort salad).
  • BEETROOT CURRY(Sri Lankan recipe).

Save the recipe to Pinterest

Utensils and appliances needed.

• Chopping board
• Heavy knife or cleaver
• A sharp small knife with a thin blade.
• Large bowl.
• Medium-sized cooking pot

tips on making Manioc coconut curry.

• Always cook the manioc(cassava)root the same day or the day after. do not allow it to age.

• If you are simply boiling it for breakfast then completely drain the water you cooked it in.

• While the Manioc is cooking, avoid covering it with a lid, this is to avoid any toxic gas build-up as the root cooks.

• I am not sure the science behind it but we’ve been told to avoid the combo of manioc and ginger as it can be toxic.
• whether there is truth to the story or not, just avoid ginger the day you cook manioc curry.

• We usually add ginger to our meats so this might be a problem unless of course, you can make it a meatless meal for that day.

tips on Cooking the Manioc.

• Make sure the cassava(manioc)is completely boiled and soft before adding the coconut milk. If you need to add more water to do this, do so.

• Tempering of ingredients and adding them to the pan of cassava curry brings the dish together and adds that flavour you come to appreciate in a tasty manioc curry so please don’t skip the tempering.

Storing

Once the curry is cool, store it in an airtight container and refrigerate. it is best to consume within 3 days.

Freezing

Avoid freezing, cassava is quite starchy, and the taste and texture will be compromised should you freeze the curry.

Reheating

Reheat over the stovetop only if you refrigerate and not freeze.

Stop food waste by

Cassava(manioc)roots are quite thick and can be cut into smaller pieces. they are filling so only use and cook as much as you need.

Leftover cassava curry, a simple pol sambol or lunumiris and a few slices of bread can be a great breakfast the following day.

recipe difficulty-little care needed

Ingredients to cook manioc(cassava)curry

Ingredients mentioned below use standard measuring cups and spoons.

500g cassava root

2 and a 1/2 cup of water

2 teaspoon red chillie powder

1 teaspoon turmeric powder

3 teaspoons of unroasted curry powder(use my unroasted curry powder recipe)

1 teaspoon fenugreek seed

1-inch pandan leaf

A sprig of curry leaves

1 and 1/2 cup thick coconut milk

Salt to season

For tempering

1 medium-sized onion sliced

1-inch pandan leaf

1 teaspoon fennel seed

3 dried chillies

1 teaspoon mustard seeds

How to cook cassava(manioc)curry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Have a bowl of water with 1/2 teaspoon of turmeric ready. what you will want to do is, as soon as you remove the thick skin of the cassava(manioc), drop it in the water to avoid discolouring.

Use a sharp heavy cleaver to cut off the ends of the roots.

Cut the root into manageable pieces and peel off the tough outer skin using a thin sharp knife.

Once you peel them, cut them into cubes(1 inch) and drop them in water.

How to cook manioc (cassava)curry.

Into a cooking pan, add the manioc cubes and water to submerge them(2 and 1/2 cups) completely, red chilli powder(1-2 tsp), turmeric(1 tsp), unroasted curry powder(3 tsp, also labelled as curry powder), fenugreek seeds(1 tsp), pandan leaf(1-inch), curry leaves( a sprig).

Stir the ingredients in the pan and cook over medium heat until the water evaporates and the manioc is half cooked.

Do not season with salt and make sure you do NOT cover the cooking pan with a lid as it boils. 

Cook until there is no water left and immediately pour in the thick coconut milk(1 and 1/2 cups).

If you do not want to use so much coconut milk due to health reasons, make sure to dilute 1/2 cup of coconut milk with 1 cup of water.

Season with salt and cook over low-medium fire until the manioc is soft(cut into it to see if the insides are cooked through)and you have a thick creamy gravy. this should take 45 minutes over medium fire.

Check for seasoning and add salt if necessary.

tempering for the cassava(manioc) curry.

Into a small frying pan, pour oil(3 tbs), add pandan leaf(1-inch), fennel seeds(1 tsp), dried red chillies(3), onion(1), mustard seeds(1 tsp).

Temper the ingredients over low fire while constantly stirring until the onions turn golden brown.

Pour the tempering over the cooked manioc curry, mix well and serve warm.

JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL

visit the SEAFOOD BLOG.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. 

I would appreciate it if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.