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.
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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
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.
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