Sri Lanka Vegetable Coconut Curry
Written by Eli Ben-YehudaOn October 31, 2021
The most requested dinner asked for by my family and friends is my vegetable curry with coconut milk.
Now, I am not one of these cooks that follows a recipe book so if you ask me about how many cups, tablespoon or teaspoon of my ingredients I could not tell you.
My recipes come out of my head and I am a total experiment cook. My cooking comes from my imagination and just a sense of what spices and ingredients to use. But that does not help you, so here is a recipe with all you need to know.
A side point. If you want to save time, you can use a pre-made curry paste instead of making the curry mix yourself. There are 3 types of curry paste. There is green, yellow, and red.
I would recommend a good yellow curry if you are starting out, unless you love spicy then red is the way to go.
- oil for frying you can also use the water sautéing method to cut on oil
- onions 2, halved and sliced
- garlic 2 cloves, sliced
- green chilies 3, sliced
- Sri Lankan curry powder 2 tbsp (see below)
- turmeric 1 tsp
- coconut milk 400g can
- vegetable stock 200ml
- butternut squash 200g, cubed
- cauliflower 1 small, broken into small florets
- runner beans 100g, trimmed and sliced
curry leaves 10
- black mustard seeds 1 tsp
Sri Lankan curry powder
- coriander seeds 2 tsp
- cumin seeds 1 tsp
- star anise 1/2
- cinnamon ½ stick broken
- cloves 6
- cardamom 2 pods
- black peppercorns ½ tsp
- fennel seeds 1 tsp
- fenugreek ½ tsp
- small dried red chillis 3-5 (depending on how hot you like it)
- basmati or jasmine rice 1 tbsp
- steamed rice to serve
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1- To make the curry powder, dry-fry the spices and chili in a non-stick frying pan until fragrant and darkened a little. Tip out of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and grind to a powder.
2- Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chili and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
3- Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauliflower and cook for 3-4 minutes. Add the beans and cook until just tender.
4- To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.
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