Ingredients:
- Arrowroot tubers – approx 250g
- Cassava – approx 250g
- 1 large onion – sliced
- 270ml can coconut cream
- 1 tablespoon lime juice
- 1 heaped teaspoon curry powder
- 1 teaspoon fresh ginger – minced
- 2-3 cloves garlic – minced
- chillies to taste – optional
- 2 tablespoons desiccated coconut
- 1 green apple – peeled and grated
- Extra Virgin Olive Oil
Method:
Cut arrowroot and cassava into cubes then cook*
Heat oil in saucepan, add onion, garlic, curry powder, chillies (if using) and ginger, cook until onion is translucent then add arrowroot and cassava. Add lime juice, coconut cream, coconut and apple. Stir and cook on medium heat approx 10 minutes. Add a little water if needed, however, this is a fairly dry curry.
*arrowroot and cassava can be pre-boiled or baked, (if boiling, add lemon juice to the water to prevent discolouration); they can also be cooked directly in the curry, however, cooking time will be longer.