Sri Lankan Coconut Curry

Name: Sri Lankan Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Asian
Ingredients: sea salt and freshly ground black pepper; 2½ tbsp Curry Spice Mix or medium curry powder; 3 handfuls of fresh coriander/cilantro leaves and stalks, chopped; 1 tsp soft light brown sugar; juice of 1 lime; 100 g /3½ oz fine green beans, cut into thirds; 1 tsp vegetable bouillon powder; 1 cauliflower, cut into small florets; 3 tomatoes, deseeded and chopped; 400 g /14 fl oz/2 cups coconut milk; 5 cm /2 in piece of root ginger, peeled and sliced; 3 tbsp sunflower oil; 4 garlic cloves; 1 large onion; 2 tbsp toasted flaked almonds, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

The vegetables in this coconut curry vary depending on what I have to hand. A combination of red pepper, spinach and mushrooms are also good as are root vegetables in the winter for a more substantial dish. Similarly, try making your own blend of spice mix; this one has a Sri Lankan feel and works well with coconut-based curries.

Ingredients

Method

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Bag of Nuts (and Seeds)

Angie Wilkes

2 years ago from United Kingdom

Easy to make, versatile and very tasty -you can experiment with different spice mixes and vegetables. I used 200g of Quorn plus a handful of spinach and half a cup of peas to replace the cauliflower;. and a Cape Malay spice mix this time!

The licensor does not allow printing of this title