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Shannon Martinez

Sri Lankan Vegetable Curry

Name: Sri Lankan Vegetable Curry Recipe | Clove
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 curry leaves; 1 tsp fenugreek seeds; 1 tsp ground turmeric; 2 tsp ground cumin; 1 tsp fennel seeds; 2 tsp salt; 1 tbsp ground coriander; 2 tsp sweet paprika; 1 tsp chilli powder; 3 tbsp white vinegar; 1 cinnamon stick; 3 tbsp vegetable oil; 1 stem lemongrass, bruised; basmati rice, to serve; 180 g button mushrooms; 2 large potatoes, peeled, cut into large dice; 80 g frozen peas; 1 handful coriander leaves, optional; 200 g diced tomato, tinned or fresh; 250 ml coconut milk; 375 ml water; 6 black cardamom pods, bruised; 2 brown onions, roughly chopped; 6 garlic cloves, peeled; 1 long red chilli, roughly chopped; 6 cm pieces ginger, peeled, roughly chopped; 1 bunch english spinach, roughly chopped

15m Prep

30m Cook

Collection

Plan

Convert

Nutritionper serving

449

kcal

24g

Fat

41g

Carbs

11g

Protein

10g

Fiber

Estimated based on the ingredients. Not a substitute for a professional nutritionist's advice.

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

4 serves

Original

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

Step 1

Warm the in a large heavy-based saucepan over a medium heat, add the and and cook until they begin to colour.

Step 2

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.

Step 3

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.

Step 4

Remove the lid and stir through the , and . Cook, uncovered, for another 5 minutes, or until the potato is tender. Garnish with (if using) and serve with rice.