In a sufuria add the cassava, curry powder, salt, garlic and light coconut milk and bring to a boil.

Let them boil till the cassava are cooked and then set aside

In a different sufurias add the heavy coconut milk. Place it on heat and stir nonstop till it starts to thicken.

Let it simmer for about 4mins then set it aside to cool.

Pour the cooled coconut cream on top of the cassava and serve with black tea