Cassava In coconut Milk

One of my favorite vegetarian dishes… Serves 6

We Need:

500 g Cassava

2-3 green chilies

1½ cup thick coconut milk

Lemon juice to taste

Salt to taste

Let’s Cook:

Peel the cassava and cut into small sizes about 2” thick, then boil in salted water until tender and drain.

Put the coconut milk and partially opened green chilies in a saucepan and cook for 10mins until the sauce thickens.

Add the cassava pieces and cook over medium heat for 5-10 mins.

Add lemon juice and salt to taste.

Serve warm with parsley as garnish.

Enjoy 