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    Home » Curry » Gravy Curries » Sri Lankan Vegetable Curry

    Sri Lankan Vegetable Curry

    Published: Nov 24, 2014 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

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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.

    [wpurp-searchable-recipe]Sri Lankan Vegetable Curry - Spicy, flavorful and creamy Sri Lankan Vegetable Curry made with freshly prepared Spice powder. Tastes amazing when served with rice or roti. - Potato - medium, chopped into thin slices, Carrot - medium, thinly sliced, Onion - medium, thinly sliced, Cauliflower - cut into florets, Green Pepper - small, chopped, Green Chilies - slit, Ginger - finely grated, Garlic - finely minced, Paprika/ Kashmiri Red Chili powder, Ground Coriander, Sri Lankan Curry Powder, Coconut Milk, Corn Starch, Almond butter (or grind 2~3tbsp almonds into powder), Salt, Heat 2tbsp oil in a large skillet. Add onions, potatoes, cauliflower and carrots; cook for 3~5 minutes, stirring frequently.; Add the garlic, ginger, green chilies, paprika, ground coriander and the curry powder. Mix well and cook for 1 minute.; Add 1 cup of stock, tomatoes and season with salt. Cover and simmer gently for about 20~30 minutes, or until tender, stirring occasionally.; Add the green pepper, cover and continue cooking for another 5~7 minutes.; Whisk cornstarch in coconut milk and mix well.; Add the ground almonds and corn starch mixture to the curry, stirring frequently.; Serve hot, garnished with chopped cilantro and serve with coconut rice.; [/wpurp-searchable-recipe]

    Sri Lankan Vegetarian Curry

    Sri Lankan Vegetable Curry

    Spicy, flavorful and creamy Sri Lankan Vegetable Curry made with freshly prepared Spice powder. Tastes amazing when served with rice or roti.
    Author: Pavani
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    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Course: Side Dish
    Cuisine: sri lankan
    Servings: 4 Servings

    Ingredients

    • 1 tbsp Oil
    • 1 Medium Onion, thinly sliced
    • 1 Medium Potato, chopped into thin slices
    • 1 cup Cauliflower florets
    • 1 Medium Carrot, thinly sliced
    • 1" Ginger, finely grated
    • 2~3 Garlic cloves, finely minced
    • 2 Green Chilies, slit
    • 1 tsp Paprika/ Kashmiri Red Chili powder
    • 1 tsp Ground Coriander
    • 1 tbsp Sri Lankan Curry Powder
    • 1 cup Vegetable Stock or Water
    • 2 Medium Tomatoes, chopped
    • To taste Salt
    • 1 Small Green Pepper, chopped
    • ½ cup Coconut Milk
    • 1 tsp Corn Starch
    • 1 tbsp Almond butter, or grind 2~3 tbsp almonds into powder
    Get Recipe Ingredients

    Instructions

    • Heat oil in a large skillet. Add onions, potatoes, cauliflower, and carrots; cook for 3~5 minutes, stirring frequently.
    • Add the garlic, ginger, green chilies, paprika, ground coriander and the curry powder. Mix well and cook for 1 minute.
    • Add 1 cup of stock, tomatoes and season with salt. Cover and simmer gently for about 20~30 minutes, or until tender, stirring occasionally.
    • Add the green pepper, cover and continue cooking for another 5~7 minutes.
    • Whisk cornstarch in coconut milk and mix well.
    • Add the ground almonds and cornstarch mixture to the curry, stirring frequently.
    • Serve hot, garnished with chopped cilantro and serve with coconut rice.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sidra Amjed

      November 24, 2014 at 9:52 am

      Wow !! This looks absolutely scrumptious !!

      Reply
    2. Varadas Kitchen

      November 24, 2014 at 11:30 pm

      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.

      Reply
    3. vaishali sabnani

      November 25, 2014 at 12:44 am

      Pavani the curry and rice both look so tempting. Glad you liked the recipe and tried it too. Thanks dear.

      Reply
    4. Nivedhanams Sowmya

      November 25, 2014 at 3:44 am

      delicious clicks!!! looks so tempting..

      Reply
    5. Srivalli

      November 25, 2014 at 9:06 am

      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!

      Reply
    6. Priya Suresh

      November 25, 2014 at 9:47 pm

      One can have this lipsmacking curry with anything, looks inviting..

      Reply
    7. sneha datar

      November 26, 2014 at 11:34 am

      Feeling hungry looking at the rice and curry. yummy.

      Reply
    8. Srividhya Gopalakrishnan

      November 30, 2014 at 4:32 am

      Great dish.. Never tried almond butter for gravies.

      Reply
    9. Manjula Bharath

      November 30, 2014 at 9:02 pm

      wow thats a mouthwatering curry dear , I wud love to finish them with roti 🙂

      Reply
    10. Jayanthi Sindhiya

      December 01, 2014 at 11:04 am

      Wow beautiful pictures...just looking at them makes me want some..

      Reply
    11. Sandhya Ramakrishnan

      December 05, 2014 at 8:55 pm

      That is one lovely curry! Fun theme to catch up on all the drooled over dishes during the mega marathon.

      Reply

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