Sri Lankan Vegetable Curry
Decidedly different from Indian curries, Sri Lankan curries have a distinctive flavour profile. This is just one version, but I hope it will inspire you enough to want to discover more.
Ingredients 27
3 tbsp vegetable oil
1 tsp fenugreek seeds
20 curry leaves
2 brown onions, roughly chopped
6 garlic cloves, peeled
1 long red chilli, roughly chopped
6 cm pieces ginger, peeled, roughly chopped
2 tsp ground cumin
1 tsp ground turmeric
1 tbsp ground coriander
1 tsp chilli powder
2 tsp sweet paprika
1 tsp fennel seeds
2 tsp salt
3 tbsp white vinegar
2 large potatoes, peeled, cut into large dice
180 g button mushrooms
200 g diced tomato, tinned or fresh
1 stem lemongrass, bruised
6 black cardamom pods, bruised
1 cinnamon stick
375 ml water
1 bunch english spinach, roughly chopped
250 ml coconut milk
80 g frozen peas
1 handful coriander leaves (cilantro leaves), optional
basmati rice, to serve
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Method 4
Warm the in a large heavy-based saucepan over a medium heat, add the and and cook until they begin to colour.
Place the , , and in a blender and blitz to a purée. Pour into the pan, reduce the heat to low and cook, stirring, for 10 minutes, or until slightly golden.
Add the , , , , , and and cook for 1 minute, then stir in the . Drop in the and and stir to coat in the spice mix. Add the , , and , season with pepper, add the and stir well. Cover and cook for 20 minutes, stirring often.
Remove the lid and stir through the , and . Cook, uncovered, for another 5 minutes, or until the is tender. Garnish with (if using) and serve with rice.
