This is a delicious Sri Lankan curry made with coconut milk, spices, and a variety of vegetables. It is a classic dish from Sri Lanka that is sure to please any palate. It is easy to make and can be served with either rice or flatbreads.
Ingredients
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2 tbsp Coconut Oil
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1 tbsp Mustard Seeds
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2 tbsp Cumin Seeds
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1 tsp Ground Turmeric
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1 tsp Ground Coriander
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1 tsp Cayenne Pepper
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1 cup Coconut Milk
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2 cups Vegetable Stock
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1 cup Carrots (diced)
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1 cup Potatoes (diced)
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1 cup Green Beans (cut into 1 inch pieces)
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2 tbsp Lemon Juice
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1 tbsp Salt
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1 tbsp Sugar
Vegetarian
Curry
gluten-free
Sri Lankan
Main Dish
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- short description
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Heat the coconut oil in a large pot over medium heat.
Add the mustard seeds and cumin seeds, and cook until the seeds start to pop.
Add the turmeric, coriander, and cayenne pepper, and cook for another minute.
Add the coconut milk, vegetable stock, carrots, potatoes, and green beans. Bring to a boil and reduce the heat to low.
Simmer for 30 minutes, stirring occasionally.
Add the lemon juice, salt, and sugar, and stir to combine.
Serve hot with rice or flatbreads.
- detailed description
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Heat the coconut oil in a large pot over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds, and cook until the seeds start to pop.
Add the turmeric, coriander, and cayenne pepper, and cook for another minute. Be careful not to burn the spices.
Add the coconut milk, vegetable stock, carrots, potatoes, and green beans. Bring to a boil and reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
Add the lemon juice, salt, and sugar, and stir to combine. Taste and adjust the seasoning if necessary.
Serve hot with rice or flatbreads.
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