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Peel the cassava skin and cut into quarters.
Remove the central fibrous vein.
Chop into bite size pieces.
Wash and steam the cassava for 20 minutes or until fork tender.
Dice tomatoes.
Wash fresh coriander and pull off the leaves (discard stems).
Heat up oil, then add fresh ginger and fresh garlic and sauté (about 1 minute).
Add diced tomatoes and whole chili (if applicable).
Stir all together and add turmeric, cumin powder and salt (simmer on low heat for 5 minutes).
Add the steamed cassava and mix well together.
Add about ¼ cup of water and simmer all together with lid on (2-3 minutes).
Add coconut cream and stir on low heat (5 minutes).
Add remaining water and stir (adjust thickness if needed).
Taste for seasonings and top up if needed.
Remove from heat and plate.
Garnish with some coriander leaves.
Source: From Reeshma in Toronto
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.