Name: Cassava And Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Curry
Ingredients: 1 large cassava, peeled and cut into bite-sized pieces; 2 medium sweet potatoes, peeled and diced; 1 onion, finely chopped; 3 garlic cloves, minced; 1-inch piece of fresh ginger, peeled and grated; 1 red bell pepper, sliced; 1 can of coconut milk; 2 tablespoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Salt and pepper to taste; Fresh cilantro, for garnish; Cooked rice, for serving

Instructions

In a large pot or Dutch oven, heat some oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the cassava and sweet potatoes to the pot, stirring to coat them with the onion and spice mixture.
Sprinkle the curry powder, turmeric, cumin, and coriander over the vegetables. Season generously with salt and pepper.
Pour in the coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes or until the cassava and sweet potatoes are tender.
Add the sliced red bell pepper to the pot and let it cook for an additional 5 minutes to soften slightly.
Taste the curry and adjust the seasoning if needed. Add more salt or spice according to your preference.
Serve the Cassava and Sweet Potato Curry hot over a bed of cooked rice. Garnish with fresh cilantro leaves for a burst of fresh flavor.

Ingredients

Instructions

Nutrition Facts

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