{"id":8146,"date":"2024-03-21T12:17:57","date_gmt":"2024-03-21T12:17:57","guid":{"rendered":"https:\/\/satyamskitchen.com\/?p=8146"},"modified":"2024-08-06T12:47:30","modified_gmt":"2024-08-06T12:47:30","slug":"sri-lankan-cassava-curry","status":"publish","type":"post","link":"https:\/\/satyamskitchen.com\/recipe\/sri-lankan-cassava-curry\/","title":{"rendered":"Sri Lankan Cassava Curry – Manioc Coconut Milk Curry"},"content":{"rendered":"
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Can I use frozen cassava instead of fresh?<\/strong> What can I serve with Sri Lankan Cassava Curry?<\/strong> Is it necessary to soak the cassava before cooking?<\/strong> Can I adjust the spice level of the curry?<\/strong> Can I make this curry ahead of time?<\/strong> What can I do if my curry is too thick?<\/strong> Mention us @satyamskitchen<\/a> and tag #satyamskitchenrecipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Sri Lankan Cassava Root Curry with Coconut Milk is a traditional Sri Lankan dish that combines the earthy flavours of cassava root with the creamy richness of coconut milk and a medley of spices.<\/p>\n","protected":false},"author":1,"featured_media":8152,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[167],"tags":[315,265,266],"class_list":{"0":"post-8146","1":"post","2":"type-post","3":"status-publish","4":"format-video","5":"has-post-thumbnail","7":"category-curries","8":"tag-sri-lankan","9":"tag-vegetables","10":"tag-vegetarian","11":"post_format-post-format-video"},"yoast_head":"\n
While fresh cassava is preferable for the best flavor and texture, you can use frozen cassava as a substitute if fresh is not available. Just make sure to thaw it completely before using it in the recipe.<\/p>\n\n\n\n
Sri Lankan Cassava Curry pairs well with steamed rice, roti, naan, or even crusty bread. The mild, creamy flavors of the curry complement the starchiness of these accompaniments.<\/p>\n\n\n\n
Soaking the diced cassava in water before cooking is recommended as it helps to reduce its starchiness and improves the texture. However, if you’re short on time, you can skip this step, but the texture of the cooked cassava may be slightly different.<\/p>\n\n\n\n
Yes, you can easily adjust the spice level of the curry according to your preference. Increase or decrease the amount of red chili powder to make it spicier or milder. You can also add fresh green chilies for extra heat if desired.<\/p>\n\n\n\n
Yes, you can make the Sri Lankan Cassava Curry ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving, adding a splash of water or coconut milk if needed to adjust the consistency.<\/p>\n\n\n\n
If your curry turns out thicker than desired, simply add a little more water or coconut milk to adjust the consistency to your liking. Alternatively, you can thin it out with some vegetable or chicken broth.<\/p>\n\n\n\nRecipe Suggestions<\/h2>\n\n\n\n
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Have you tried this recipe?<\/h2>\n\n\n\n