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Curry Cassava in a large silver pot

Curry Cassava

A robust Guyanese-inspired Curry Cassava, featuring tender cassava chunks simmered in a fragrant blend of curry powder, green seasoning, and garam masala, perfect as a side dish or paired with roti.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Rice & One-Pot, Side Dishes, Vegan, Vegetarian
Cuisine Trinidadian

Ingredients
  

  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion sliced
  • 8 cloves garlic roughly chopped
  • 3/4 tablespoon cumin seeds geera
  • 1 Scotch Bonnet pepper sliced
  • 1 tablespoon Caribbean green seasoning
  • 2 1/2 tablespoons curry powder
  • 3 pounds cassava fresh or frozen, peeled, deveined, cubed
  • 3/4 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garam masala or ancho masala
  • 3-4 cups water
  • Optional
  • 2 tablespoons chadon beni (culantro) chopped, or chopped cilantro

Instructions
 

  • Peel the cassava (if using fresh), then cut into chunks and remove the fibrous core running through the center. Rinse well and set aside. If using frozen cassava, ensure it's peeled and deveined before use.
    Ingredients laid out for curry cassava
  • Warm the oil in a deep pot over medium heat, then add the sliced onion, chopped garlic, Scotch Bonnet, and cumin seeds. Reduce to low heat and cook gently.
  • After 3 minutes, stir in green seasoning and cook for 2 more minutes.
    Close up of seasoning being heated
  • Add curry powder and continue cooking on low to bloom spices (approx. 4–5 minutes), adding more oil if needed.
    Add in curry powder
  • Add the cassava chunks, stirring thoroughly to coat with the spiced mixture. 
  • Turn heat to medium-high, add salt, pepper, and garam masala.
  • Pour in water and bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until cassava is tender and breaking apart, about 25 minutes. 
    Add in water to cassava in pot
  • Monitor liquid and add water if necessary.
    Simmering cassava in a large pot on the stove with curry and other seasonings
  • Once the cassava is soft and the gravy has thickened, taste and adjust seasoning. Stir in chopped chadon beni or cilantro if using. Serve hot.
    Simmering cassava in a large pot on the stove with curry and other seasonings

Notes

If making this recipe gluten-free, please go through the complete list of ingredients to ensure they meet your gluten-free dietary requirements. I suggest you follow along with the video, as it provides more information about the recipe. For instance, I’ll explain why I used a Scotch Bonnet pepper, how Wiri Wiri peppers are used in Guyana, and how you can successfully use frozen cassava.
Tried this recipe?Let us know how it was!