Gulai Daun Singkong - Cassava (Yam) Leaves Curry

4.9 from 15 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 500 gram (1.1 lb.) yam/cassava/sweet potato leaves (Indonesian: daun singkong)
  • 2 tablespoon cooking oil
  • 5 bay leaves (Indonesian: daun salam), omit if you don't have these
  • 1 lemongrass (Indonesian: sereh), chopped into 4 pieces
  • 750 ml (3 cup) water
  • 250 ml (1 cup) coconut milk
  • 1/2 tablespoon salt
  • 1 teaspoon sugar
  • 5 kaffir lime leaves (Indonesian: daun jeruk), omit if you don't have these
  • Spice paste (grind together the following ingredients)
  • 5 red chilies (Indonesian: cabe merah), I use Fresno, but feel free to use red cayenne, or even red bird-eye chilies if you wish
  • 8 (120 gram / 4 oz.) shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 3 candlenuts (Indonesian: kemiri), or macadamia nuts
  • 1 inch fresh ginger (Indonesian: jahe)
  • 1 inch fresh galangal (Indonesian: lengkuas)
  • 1/2 tablespoon ground coriander (Indonesian: bubuk ketumbar)
  • 1 teaspoon turmeric powder (Indonesian: bubuk kunyit)


  1. Pinch off each leaf and its stem from the main stalk. Pinch off also the portion of the main stalks that are tender. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.
  2. Heat cooking oil in a wok/deep skillet/pot and fry the spice paste until fragrant, about 3-5 minutes.
  3. Add daun salam/Indonesian bay leaves (if using) and lemongrass and cook for another 2 minutes.
  4. Toss in the cassava leaves and pour water into the skillet. Cook until boiling. Reduce heat and simmer for 15 minutes.
  5. Add coconut milk, mix well, and simmer for another 5 minutes. Adjust salt and sugar as needed.
  6. Add kaffir lime leaves (if using), and stir for 1 minute. Turn off heat, and serve immediately with steamed white rice.

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