Quick cooking tapioca from a vegetable curry recipe
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Tapioca is a type of flour made from the cassava root. It’s often used in place of cornstarch or arrowroot to thicken sauces, gravies, and pies. You can also find it inastery stores as “pearl tapioca.” It’s a popular ingredient in Asian desserts like boba tea and tapioca pudding.
How to Make Curry Tapioca
Ingredients:
1 cup tapioca pearls
1 cup vegetable broth
1 can (15 oz) coconut milk
1 tablespoon curry powder
1 teaspoon salt
Instructions:
1. Combine the tapioca pearls, vegetable broth, coconut milk, curry powder, and salt in a medium saucepan.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium and simmer for 10 minutes, or until the tapioca pearls are cooked through.
4. Serve over rice or noodles.
Where to Use Curry Tapioca
This curry tapioca recipe is a great way to use up any leftover vegetables you have in the fridge. I like to add chopped carrot, bell pepper, and green beans to mine. You could also add tofu or chicken for a heartier meal.
Tips
-Make sure to rinse the tapioca pearls before cooking them. This will help get rid of any dirt or impurities.
-If you can’t find tapioca pearls, you can use tapioca flour instead. Just add 1/4 cup of flour to the recipe
