Cassava and Orange Peel Curry

Caption of Cassava and Orange Peel Curry. Image by Edward Daniel (c).

Edward Daniel Cassava and Orange Peel Curry Cassava and Orange Peel Curry is a rich tart recipe using orange peel, which is ordinarily discarded. What… Recipes Cassava and Orange Peel Curry European #

Serves: 6 Prep Time: 45 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

50g sunflower seeds
100g pumpkin seeds
500g cassava, shredded
1kg filtered water
1 inch turmeric, grated (or alternatively, 1tbs turmeric powder)
3tbs olive oil
2 shallots
1tbs coriander seeds
2 oranges
1tsp harissa paste (optional)
bunch of coriander leaves

Instructions

Soak the pumpkin seeds and sunflower seeds in filtered water.
Cut the oranges in two and squeeze out the juice. Place the remaining peel in a chopper and chop finely. Set the juice to one side.
Place the orange peel with the cassava in filtered water over a medium heat. Bring to boil and simmer for about 25 minutes until the cassava forms into a glutinous source. Set to one side.
In a frying pan place the turmeric with the olive oil to form a sauce. Cook over a low heat for three or four minutes. Add the shallots with the coriander seed and sauté until the coriander seeds start to golden. Add to the orange peel and cassava mixture.
Drain the seeds and add to the mixture too. Add the orange juice too to the mixture. Roughly mix.
Season to taste. Add the harissa at this stage, if you feel so inclined...
Garnish with coriander leaves and serve.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".