Cassava Sprout Leaves in Spicy Coconut Gravy

To prepare cassava sprout leaves, start by discarding the stems and plucking the leaves from the bundle. Rinse the leaves thoroughly to remove any dirt or impurities before cooking. This ensures that your dish is clean and ready to absorb the flavors of the spicy coconut gravy.

If you're looking for dietary substitutions, you can replace dried prawns with tofu or tempeh for a vegetarian option. For a vegan version, ensure that the belacan (shrimp paste) is replaced with a plant-based alternative or omitted altogether. You can also use light coconut milk if you're watching your fat intake.

To store leftover Cassava Sprout Leaves in Spicy Coconut Gravy, let the dish cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave before serving again.

Cassava Sprout Leaves in Spicy Coconut Gravy pairs beautifully with hot steamed rice, fried fish, and a side of sambal for an authentic Malay meal. You can also serve it alongside pickled vegetables or a fresh salad to balance the richness of the coconut gravy.

To make Cassava Sprout Leaves in Spicy Coconut Gravy, heat oil in a pan and fry a mixture of shallots, fresh red chilies, turmeric, and belacan until fragrant. Add enough water to create a gravy consistency, then simmer before adding the prepared cassava sprout leaves. Cook until the leaves are softened and season with salt to taste for a delicious, aromatic dish.