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Sri Lankan Vegetable Curry Yum
Spicy, flavorful and creamy Sri Lankan Vegetable Curry made with freshly prepared Spice powder. Tastes amazing when served with rice or roti.
Sri Lankan Vegetable Curry
Course side dish
Cuisine sri lankan
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 Potato – medium, chopped into thin slices
  • 1 Carrot – medium, thinly sliced
  • 1 Onion – medium, thinly sliced
  • 1 cup Cauliflower – cut into florets
  • 1 Pepper Green – small, chopped
  • 2 Chilies Green – slit
  • 1 Ginger ” – finely grated
  • 2 ~ 3 cloves Garlic – finely minced
  • 1 tsp Paprika Chili powder / Kashmiri Red
  • 1 tsp Coriander Ground
  • 1 tbsp Curry Powder Sri Lankan
  • 1/2 cup Coconut Milk
  • 1 tsp Corn Starch
  • 1 tbsp Almond butter (or grind 2~3tbsp almonds into powder)
  • to taste Salt
Course side dish
Cuisine sri lankan
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Potato – medium, chopped into thin slices
  • 1 Carrot – medium, thinly sliced
  • 1 Onion – medium, thinly sliced
  • 1 cup Cauliflower – cut into florets
  • 1 Pepper Green – small, chopped
  • 2 Chilies Green – slit
  • 1 Ginger ” – finely grated
  • 2 ~ 3 cloves Garlic – finely minced
  • 1 tsp Paprika Chili powder / Kashmiri Red
  • 1 tsp Coriander Ground
  • 1 tbsp Curry Powder Sri Lankan
  • 1/2 cup Coconut Milk
  • 1 tsp Corn Starch
  • 1 tbsp Almond butter (or grind 2~3tbsp almonds into powder)
  • to taste Salt
Sri Lankan Vegetable Curry
Instructions
  1. Heat 2tbsp oil in a large skillet. Add onions, potatoes, cauliflower and carrots; cook for 3~5 minutes, stirring frequently.
  2. Add the garlic, ginger, green chilies, paprika, ground coriander and the curry powder. Mix well and cook for 1 minute.
  3. Add 1 cup of stock, tomatoes and season with salt. Cover and simmer gently for about 20~30 minutes, or until tender, stirring occasionally.
  4. Add the green pepper, cover and continue cooking for another 5~7 minutes.
  5. Whisk cornstarch in coconut milk and mix well.
  6. Add the ground almonds and corn starch mixture to the curry, stirring frequently.
  7. Serve hot, garnished with chopped cilantro and serve with coconut rice.
Recipe Notes

Sri Lankan Vegetarian Curry

Lets check out what my fellow marathoners cooked today for BM# 46.

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