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Blogging Marathon# 47: Week 4/ Day 1
Theme: Bookmarked Recipes from A-Z International Marathon
Dishes: Sri Lankan Vegetable Curry with Coconut Rice

This is the last week of this month’s Blogging Marathon and my theme for this week is ‘Bookmarked Recipes from A-Z International Marathon’. It is quite a big challenge to narrow down just 3 dishes from the mega marathon — I had a ton of them bookmarked during the research and then a ton more from my fellow marathoners.

Sri Lankan Vegetarian Curry

Some of the mega marathoners did elaborate meals for each country and initially I was tempted to do a complete meal for this week. But reality set in and I realized it would be impossible for me to cook all those dishes, so I decided on simple dishes for this week.

First up is this Sri Lankan Coconut Rice & Mixed Vegetable Curry from Vaishali’s blog. Like I said before I was tempted to try all the dishes from Vaishali’s amazing Sri Lankan spread, but the day of making these dishes, all the other dishes fell off the wagon and only these 2 dishes stayed on 🙂 

Sri Lankan Vegetarian Curry

The Sri Lankan Vegetable curry is made with coconut milk and is flavored with Sri Lankan Curry powder. It is a very flavorful and creamy dish that tastes great with rice or even roti.

Print Recipe
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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11 thoughts on “Sri Lankan Vegetable Curry”

  1. I too have so many recipes bookmarked from the mega marathon. Don’t know when I will get to those. Beautiful pictures and lovely dish.

  2. Superbly done Pavani..you are no less when it comes to beautiful presentation and awesome clicks..I loved Vaishali’s elaborate setup..and the srilankan meal was my favorite too..you have done such a wonderful job in recreating those dishes!

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