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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.
Prep Time 20 mins
Cook Time 30 mins
Course Side Dish
Cuisine sri lankan
Servings 4 Servings


  • 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


  • 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.