Sri Lankan Spiced Vegetable Curry Recipe

Fusion cuisine

Sri Lankan Spiced Vegetable Curry recipe

About this recipe

A hearty and aromatic vegetarian curry inspired by Sri Lankan flavors, featuring a medley of spiced vegetables simmered in a creamy coconut milk base. Perfect for a satisfying dinner served over basmati rice.

Ingredients

  • 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
  • 100 G East End Ground Coriander
  • 60G Terre Exotique Black Sao Tome Pepper, 60G
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • NaN Unsweetened Almond Beverage
  • 30G Mill & Mortar Organic Orange Peel, 30G
  • 5 l Butter Milk - 5Ltr
  • - Trs Cumin Powder
  • 400 g Trs Turmeric Powder 400G
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • 5 l White Wine Vinegar - 5Lt - Marco Alimentari
  • 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

  1. 1. Toast 1 tablespoon ground coriander, 2 teaspoons ground cumin, and 1 teaspoon ground turmeric in a small saucepan over medium-low heat for 7 minutes, stirring occasionally, until fragrant.
  2. 2. In a large bowl, combine the toasted spices, 4 teaspoons freshly ground black pepper, and 2 teaspoons salt. Toss to coat evenly and set aside.
  3. 3. Heat a large saucepan over medium-high heat and coat with cooking spray. Add 3 cups chopped onion, 2 teaspoons minced ginger, and 2 chopped red bell peppers. Sauté for 3 minutes or until the onions are tender. Remove the mixture from the pan and set aside.
  4. 4. Recoat the pan with cooking spray and add the onion and pepper mixture back to the pan. Cook for 6 minutes, stirring occasionally, until slightly caramelized.
  5. 5. Return the onion mixture to the pan. Stir in 3 cups unsweetened almond beverage, 2 tablespoons white wine vinegar, and 2 strips of orange peel. Scrape the pan to loosen any browned bits, then bring the mixture to a boil.
  6. 6. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the flavors meld together. Discard the orange peel before serving.
  7. 7. Serve the curry hot as is for a complete and flavorful meal.