SRI LANKAN VEGETABLE CURRY

This is vegetable curry is simple to prepare and can be loaded with all sorts of vegetables such as kumara, pumpkin, potatoes and seasonal cauliflower, broccoli and even brussel sprouts.  

Serves 4-6

Ingredients

2 Tbsp ghee or oil

1 onion, sliced thinly

3 chillies, red or green, sliced in half lengthways

4 cloves garlic, sliced thinly

1 cm piece fresh ginger, minced

1 tsp brown mustard seeds

1 stick cinnamon

8 cloves

8-10 curry leaves

2 Tbsp curry powder

½ tsp turmeric powder

1 tin coconut cream

1 cup water

1 tsp salt

Freshly ground black pepper

1 medium sized golden kumara, peeled and cut into bite sized pieces

300g pumpkin, peeled, deseed, cut into thick slices

1 cup cauliflower and broccoli florets

1 cup brussel sprouts, cut in half

To serve

Handful fresh coriander leaves and stalks, roughly chopped

¼ cup toasted cashews (optional)

Rice

Method

Melt the ghee in a heavy based pot, add the onions, garlic and ginger and cook gently for 5 minutes.

Add the curry powder, turmeric, mustard seeds, chillies, cloves and cinnamon stick, cook for a further 3 minutes or until aromatic.

Add the coconut cream and water and bring to the boil.

Add the pumpkin, kumara and potatoes and cook for 5 minutes.

Add the remaining vegetables and reduce the heat to a gentle simmer.

Season with salt and pepper.

Cook until the sauce has thickened slightly and the vegetables are tender (20 minutes).

Taste and adjust the seasoning if necessary.

Serve with plenty of fresh coriander, cashews and steamed rice.