Sri Lankan veggie curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- for frying oil
- 2 onionshalved and sliced
- 2 cloves garlicsliced
- 3 green chilliessliced
- 2 tbsp (see below) Sri Lankan curry powder
- 1 tsp turmeric
- 400g tin coconut milk
- 200ml vegetable stock
- 200g butternut squashcubed
- 1 small cauliflowerbroken into small florets
- 100g runner beanstrimmed and sliced
- 10 curry leaves
- 1 tsp black mustard seeds
- steamed riceto serve
SRI LANKAN CURRY POWDER
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 star anise
- ½ stick broken cinnamon
- 6 cloves
- 2 pods cardamom
- ½ tsp black peppercorns
- 1 tsp fennel seeds
- ½ tsp fenugreek
- 3-5 (depending on how hot you like it) small dried red chillis
- 1 tbsp basmati or jasmine rice
Nutrition: per serving
- kcal396
- fat32.5g
- saturates15.8g
- carbs17.7g
- fibre5.7g
- protein5.5g
- salt0.2g
Method
step 1
To make the curry powder, dry-fry the spices and chilli 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 whizz to a powder.step 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 chilli 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.
step 3
Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
step 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.
