Cassava in coconut cream is a very Kenyan, coastal dish popularly known as Muhogo wa Nazi. I also add bits of spices and herbs to enrich the flavours, as well as ukwaju (tamarind) and honey for that sweet sour taste.
Peel the cassava, making sure to clean it. Remove the central fibrous bits as they never soften up.
Cut into small pieces then boil / steam them for about 30 minutes to soften them up.
Cook this for a about a minute before adding your hoho/ bell pepper/ capsicum, tomato, green chili, dhania / cilantro / coriander stalks.
Mix well, then, add the curry powder, beef cubes and freshly cracked pepper.
If you taste and find that the ukwaju is a bit too much, add in a little bit of honey.
This meal can be served as is because it is very filling. However if you'd prefer to add some vegetable salad then go right ahead.
You could also make it non vegetarian by adding any meat of your choice while preparing the sauce.