🏝️ Caribbean Vegetarian

Cassava Coconut Curry

Name: Cassava Coconut Curry
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 1/2 tsp Dried Thyme; 400 g Coconut Milk; 2 tbsp Coconut Oil; 2 tbsp Curry Powder; 1 tsp Allspice; 1 tsp Scotch Bonnet Pepper; 600 g Cassava

🏝️ Caribbean

A soul-warming caribbean curry where cassava simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. Ready in 32 minutes including prep.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Dried Thyme1/2 tsp
Coconut Milk400 g
Coconut Oil2 tbsp
Curry Powder2 tbsp
Allspice1 tsp
Scotch Bonnet Pepper1 tsp
Cassava600 g

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Heat the Coconut Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the allspice, scotch bonnet pepper and dried thyme; toast for about a minute until the kitchen smells incredible.
4
Add the cassava, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the coconut milk, bring to a gentle bubble, then cover and simmer until the cassava is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh thyme and a squeeze of lime.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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Watch how it's made

Video: Cassava In Coconut Curry · on YouTube