Gulai Daun Singkong (Cassava Leaf Curry)

🛒 Ingredients

• #Main Ingredients;
• 300 g cassava leaves — fresh or frozen, roughly chopped or pounded
• 400 ml thick coconut milk.. 200 ml water or vegetable stock
• 2 stalks lemongrass — crushed or knotted
• 2 cm galangal — thinly sliced.. 4 kaffir lime leaves — torn slightly
• 3–5 fresh bird’s eye chillies — whole or sliced, to taste
• 1 tbsp neutral cooking oil
• #Ground Spices;
• 5 shallots.. 3 cloves garlic.. 2 cm fresh turmeric (or 1 tsp turmeric powder)
• 1 cm fresh ginger.. ½ tsp coriander powder
• ½ tsp cumin powder (optional).. ½ tsp sea salt — adjust to taste
• 1 tsp coconut sugar or cane sugar — to balance flavour

👩‍🍳 Instructions

1. 1

   Prep cassava leaves: If using fresh leaves, wash thoroughly, blanch in boiling salted water for 3–5 minutes to remove bitterness, drain well, squeeze out excess water, then chop or pound finely. If using frozen, thaw and squeeze dry. Set aside.

2. 2

   Blend aromatics: Place shallots, garlic, turmeric, ginger, coriander, and cumin into a blender. Add a splash of water and blend into a smooth spice paste.

3. 3

   Fry spice base: Heat oil in a pot over medium heat. Add the blended spice paste, lemongrass, galangal, and kaffir lime leaves. Cook and stir for 3–4 minutes until fragrant and the oil begins to separate — this deepens the flavour.

4. 4

   Simmer sauce: Pour in coconut milk and water. Stir gently to combine. Add salt, sugar, and chillies. Bring to a gentle simmer, stirring occasionally so coconut milk does not curdle. Cook 5 minutes to let flavours meld.

5. 5

   Add cassava leaves: Stir in the prepared cassava leaves. Reduce heat to low, cover, and simmer gently for 15–20 minutes, stirring occasionally, until leaves are very tender and sauce thickens to a rich creamy consistency.

6. 6

   Finish & serve: Taste and adjust salt or sweetness. Remove lemongrass, galangal, and kaffir lime leaves if desired. Serve hot with steamed rice!