Sautéed Cassava Leaves with Coconut and Peanuts
Tanzanian-style sautéed cassava leaves cooked in coconut milk and finished with crunchy roasted peanuts for texture and flavor. This african-inspired vegetarian (vegetarian) ready in about 45 minutes pairs packed fresh cassava leaves, chopped, coconut milk, roasted peanuts, roughly chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups packed fresh cassava leaves, chopped
- 1 cup coconut milk
- 1/2 cup roasted peanuts, roughly chopped
- 1 medium (150 g) onion, finely chopped
- 2 cloves garlic cloves, minced
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
- 1/2 tsp red chili powder
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.
- Step 2: Add 2 minced garlic cloves and 1/2 tsp red chili powder, cooking for 1 minute until fragrant.
- Step 3: Stir in 4 cups chopped fresh cassava leaves and 1 tsp salt, mixing well.
- Step 4: Pour in 1/2 cup water and 1 cup coconut milk, then cover and simmer over low heat for 25 minutes, stirring occasionally until leaves are tender.
- Step 5: Remove the lid and cook for an additional 5 minutes to thicken sauce slightly.
- Step 6: Stir in 1 tbsp fresh lemon juice and 1/2 cup roughly chopped roasted peanuts for texture.
- Step 7: Serve warm as a flavorful vegetable side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Cassava Leaves with Coconut and Peanuts take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Cassava Leaves with Coconut and Peanuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Sautéed Cassava Leaves with Coconut and Peanuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Cassava Leaves with Coconut and Peanuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Cassava Leaves with Coconut and Peanuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
