Indonesian Cassava Leaves Curry

Still craving for more cassava leaves recipe? Here’s another recipe (from Indonesia this time -- cassava leaves are a staple in Indonesian cooking) that included cassava leaves as its main ingredient:


  • 250 grams young cassava leaves, washed and drained
  • 2 tablespoons cooking oil, for frying
  • 5 bay leaves
  • 1 lemongrass, chopped into 4 pieces
  • 750 ml water
  • 250 ml thick coconut milk

Grind the following into spice paste:

  • 5 large red chilies
  • 8 shallots
  • 2 cloves garlic
  • 3 candle nuts
  • 2 fresh turmeric, each about 1 inch length
  • 1 inch fresh ginger
  • 1 inch fresh galangal
  • ½ tablespoon ground coriander
  • ½ tablespoon salt
  • 1 teaspoon sugar

Complementary ingredient:
50 grams fried salted anchovies

  1. Boil cassava leaves until the leaves cooked and soft in texture, drain, squeeze and slice, set aside.
  2. Heat oil and stir-fried the spice paste until fragrant, about 3-5 minutes. Add bay leaves and lemongrass and cook for another 2 minutes.
  3. Toss in the cassava leaves and pour water into the skillet. Cook until boiling. Reduce heat and simmer for 15 minutes.
  4. Add coconut milk, mix well, and simmer for another 5 minutes. Adjust salt and sugar as needed.
  5. Remove, sprinkle with fried anchovies on top.
  6. Serve warm with steamed white rice.

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