This vibrant Vegetable Curry Recipe from the tropical island country of Sri Lanka enchants with layers of exciting flavor and a good amount of heat. Cauliflower, sweet potatoes and green beans are simmered in fragrant spicy coconut curry sauce and topped with toasted cashews and cilantro. Serve this with simple steamed white rice for a delicious, satisfying vegan meal.
SRI LANKAN CURRY
Curry and rice is the staple food of Sri Lanka. Though similar to the curries of neighboring India, Sri Lankan curries have a couple of stand-out qualities. Firstly, they tend to be startlingly hot. Disclaimer: I've toned down this vegetable curry recipe to my preferred level of heat, which is about medium - maybe not authentic - however I can't taste food when my mouth is on fire. Feel free to double or even triple up on the hot chilies if you want more burn.
Another unique feature of Sri Lankan curries is how the layers of flavor are added at different stages of the cooking process.
- The first round of herbs, spices and aromatics forms the flavor base of the curry.
- Another aromatic mix is fried up at the last minute and stirred through the finished dish to give it a fresh, exciting burst of flavor. It's called tempering.
- The final layer of flavor is a generous garnish of chopped cilantro and toasted cashew nuts.
Sri Lanka sounds like an absolute dream destination - a small tropical Island country in the Indian Ocean, just south of India. It's tiny, just larger than the state of West Virginia, but has lots going on: lush forests, national wildlife parks with elephants and leopards, ancient temples, beautiful unspoiled beaches, tea plantations (Ceylon), and fiery, flavorful curries that make use of delicious local spices, coconuts, and green chilies.
How to make this Sri Lankan Vegetable Curry
There's a fair bit of chopping and mincing required but once everything is sliced and diced, this curry comes together fast.
The aromatic vegetables - onions, garlic and ginger - are sautéed first, along with sliced jalapeño, herbs and spices. This creates the flavor base of the curry. Next, the sweet potatoes, cauliflower and green beans are added to the pot, along with coconut milk and water. The curry is simmered for ten minutes, until the veggies are just tender. Meanwhile, in a separate skillet, a fresh sauté of aromatic vegetables, herbs and spices is prepared and stirred into the curry at the last minute, for a final layer of fresh exciting flavor.
What to serve with this vegetable curry
Divide the curry among bowls and garnish each bowl generously with cilantro leaves and toasted cashews. A side of steamed white rice, naan or Sri Lankan roti make perfect accompaniments - great for sopping up the delicious curry sauce.
You might also like
- My Favorite Vegetarian Chili (easily made vegan)
- Vegetarian Enchiladas Verdes
- Vegetarian Tortilla Casserole
Here's the Sri Lankan Vegetable Curry Recipe. If you make this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.Print
This recipe first appeared on Panning The Globe on August 23, 2015. The post was updated on October 20, 2020 with new pertinent information in the written post, substitutions for curry leaves, and added nutritional information. Same delicious recipe!