CASSAVA LEAVES CURRY RECIPE | www.Indonesian Recipes.com

CASSAVA LEAVES CURRY RECIPE – So many benefits can be derived from cassava,  from the roots, tubers, stems and leaves. High carbohydrate content makes a lot of people use it as a substitute for rice substitute menu. Cassava leaves also contain isoflavones that can be used as a drug to treat stroke. Vitamin C content in cassava leaves which is quite widely used as an enhancer of endurance. One of enjoying cassava leaves is by making a healthy curry menu from the leaves of cassava. Check the following recipe.


  • 2 sheets salam leaves, pounded
  • 400 ml coconut milk from 1 coconut
  • 2 cm galangal, mashed
  • 2 tablespoons dried shrimp
  • 250 grams young cassava leaves
  • 2 tablespoons cooking oil, for frying

Grounded seasoning

  • 5 large red chilies
  • 6 onions
  • 1 teaspoon salt
  • 4 cloves garlic
  • 1 cm ginger

Complementary ingredient

  • 50 grams fried salted anchovies


  1. Boil cassava leaves until the leaves cooked and soft in texture, drain, squeeze and slices, set aside.
  2. Heat oil and stir-fried the ingredients that have been mashed together with the bay leaves, galangal, and dried shrimp until the aroma fills the room.
  3. Pour the coconut milk, bring to a boil while stirring occasionally.
  4. Add cassava leaves slices and cook until the spices well absorbed and there is no coconut milk
  5. Remove, sprinkle with fried anchovies on top. Serve warm.

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