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Gulai daun singkong is one of Indonesia’s most beloved yet underrated dishes — a fragrant coconut curry made with tender cassava leaves and bold Minangkabau spices. Learn how to make it at home.
About the Dish
Gulai daun singkong is a traditional Indonesian coconut curry that has long been a staple in Sumatran kitchens, particularly in Minangkabau and Malay culinary traditions. Made from young cassava leaves simmered in a richly spiced coconut broth, this dish delivers a savory, mildly spicy, and deeply aromatic flavor that keeps you coming back for more.
Despite its humble origins, gulai daun singkong reflects the brilliance of Indonesian cooking — transforming simple, everyday ingredients into something truly satisfying. Cassava leaves are boiled before cooking to remove any bitterness and soften the texture, making them the perfect vessel for absorbing all those bold spices. Rich in fiber and nutrients, daun singkong is also a nourishing choice. On the Indonesian table, this dish often plays a balancing role alongside heavier, meat-based curries — lighter in body but never short on flavor.
Key Ingredients and Their Role
Cassava leaves are the heart of this dish. Young leaves are preferred for their tenderness, and pre-boiling them with baking soda ensures a soft texture while eliminating any bitter aftertaste.
Coconut milk forms the base of the curry, giving it that signature creamy, mellow richness that defines gulai across Indonesia.
Toasted turmeric is the backbone of the spice paste, lending the curry its warm golden color and earthy depth that distinguishes gulai daun singkong from other Indonesian greens dishes.
Ingredients:
- 2 bunches young cassava leaves
- 130 ml thin coconut milk
- 1 stalk lemongrass, bruised
- 2 cm galangal, bruised
- 2 bay leaves
- 3 kaffir lime leaves
- Salt and sugar to taste
- ½ tsp baking soda
- Bird’s eye chilies to taste
- 2–3 tbsp cooking oil
Spice paste (grind together):
- 7 shallots
- 4 garlic cloves
- 5 curly red chilies
- ½ tbsp coriander
- ½ tsp white pepper
- 1 cm toasted turmeric
- 3 candlenuts
Instructions
- Wash the cassava leaves thoroughly. Boil them with ½ tsp baking soda until tender. Drain, discard the cooking water, squeeze out the excess liquid, and chop. Set aside.
- Heat the cooking oil in a pan. Sauté the spice paste over medium heat until fragrant and fully cooked. Add the galangal, bay leaves, kaffir lime leaves, and lemongrass. Stir well until aromatic.
- Pour in the coconut milk and cook over medium heat, stirring continuously, until it comes to a gentle boil without splitting.
- Add the boiled cassava leaves. Season with salt and sugar, then stir until the spices are evenly absorbed.
- Continue cooking until the curry is done and the broth thickens slightly. Taste and adjust seasoning. Serve warm.
Serving Suggestion
Gulai daun singkong is best enjoyed with a generous plate of steamed white rice. It pairs beautifully alongside rendang, balado eggs, or fried tempeh for a classic nasi Padang spread. The light, herbal quality of this dish makes it a natural counterbalance to richer, meat-based curries on the table.
A Dish Worth Knowing
Gulai daun singkong is more than just a side dish — it is a quiet testament to the depth and ingenuity of Indonesian culinary culture. Every spoonful carries the warmth of Sumatran tradition, and once you try it, you will understand why this humble curry deserves a permanent spot on any Indonesian table.
If this dish has sparked your curiosity about Indonesian food and language, there is so much more to discover. At BASANTARA, we teach Bahasa Indonesia to foreign nationals in an engaging, practical, and culturally immersive way. Whether you are a beginner or looking to deepen your fluency, we would love to be part of your journey. Visit us at basantara.net or reach out directly via WhatsApp at +62 852 1396 8601.
