Cassava Leaves in Coconut Curry

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Cassava Leaves in Coconut Curry is a indonesian dish with a character of its own. Tender cassava leaves cooked in spiced coconut milk, a classic Sumatran vegetable dish that is creamy, earthy and deeply aromatic. It is a useful recipe for exploring Asian flavours through clear, approachable cooking.

What is Cassava Leaves in Coconut Curry?

Cassava Leaves in Coconut Curry is not a standard everyday dish in many Western kitchens, which is exactly why it is interesting. At its core, it is tender cassava leaves cooked in spiced coconut milk, a classic Sumatran vegetable dish that is creamy, earthy and deeply aromatic. The key is balance: savoury, aromatic, fresh and sometimes sweet or spicy. Serve it with rice, noodles, vegetables or a crisp cucumber side so the flavours can stand out clearly.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Cassava leaves – 400 g
• Coconut milk – 400 ml
• Garlic cloves – 2
• Shallots – 3
• Turmeric – 1 tsp
• Red chilli – 1
• Lemongrass stalk – 1
• Salt – to taste
• Water – 200 ml

Method

STEP 1
If needed, blanch the cassava leaves until tender and squeeze out excess moisture.

STEP 2
Blend garlic, shallots, turmeric and chilli into a paste.

STEP 3
Cook the paste briefly with lemongrass until fragrant.

STEP 4
Add coconut milk, water and cassava leaves and simmer gently for 10 to 15 minutes.

STEP 5
Season with salt and serve as a side dish.