This traditional Sri Lankan coconut curry is a delicious and fragrant dish that is sure to tantalize your taste buds. The combination of spices and coconut milk make it a truly unique and flavorful experience.
Ingredients
-
1 cup Coconut milk
-
1 tbsp Curry powder
-
1 tsp Turmeric powder
-
1 tsp Cumin powder
-
1 tsp Coriander powder
-
1 tsp Mustard seeds
-
1 tsp Chili powder
-
1 tsp Garlic powder
-
1 tbsp Ghee
-
1 tbsp Coconut oil
-
1 cup Chopped onion
-
1 cup Chopped tomato
-
1 cup Chopped bell pepper
-
1 cup Chopped carrots
-
1 cup Chopped potatoes
-
1 cup Chopped green beans
-
1 cup Chopped cauliflower
Vegetarian
Sri Lankan
coconut curry
Main Course
add to Bring shoping list
add to G Google Calender
- short description
-
Heat the ghee and coconut oil in a large pot over medium heat.
Add the mustard seeds and cook until they start to pop.
Add the onion, tomato, bell pepper, carrots, potatoes, green beans, and cauliflower and cook for 5 minutes.
Add the curry powder, turmeric, cumin, coriander, chili powder, and garlic powder and stir to combine.
Add the coconut milk and bring to a simmer.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Serve hot with steamed rice.
- detailed description
-
Heat the ghee and coconut oil in a large pot over medium heat.
Add the mustard seeds and cook until they start to pop, about 1 minute.
Add the onion, tomato, bell pepper, carrots, potatoes, green beans, and cauliflower and cook for 5 minutes, stirring occasionally.
Add the curry powder, turmeric, cumin, coriander, chili powder, and garlic powder and stir to combine.
Add the coconut milk and bring to a simmer.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Serve hot with steamed rice.
back
