Receta Sri Lankan Vegetable Curry
Blogging Marathon# 47: Week 4/ Day 1
Theme: Bookmarked Recipes from A-Z International Marathon
Dishes: Sri Lankan Vegetable Curry with Coconut Rice
This is the last week of this month's Blogging Marathon and my theme for this week is 'Bookmarked Recipes from A-Z International Marathon'. It is quite a big challenge to narrow down just 3 dishes from the mega marathon -- I had a ton of them bookmarked during the research and then a ton more from my fellow marathoners.
Some of the mega marathoners did elaborate meals for each country and initially I was tempted to do a complete meal for this week. But reality set in and I realized it would be impossible for me to cook all those dishes, so I decided on simple dishes for this week.
First up is this Sri Lankan Coconut Rice & Mixed Vegetable Curry from Vaishali's blog. Like I said before I was tempted to try all the dishes from Vaishali's amazing Sri Lankan spread, but the day of making these dishes, all the other dishes fell off the wagon and only these 2 dishes stayed on :-)
The Sri Lankan Vegetable curry is made with coconut milk and is flavored with Sri Lankan Curry powder. It is a very flavorful and creamy dish that tastes great with rice or even roti.
Ingredients: Serves 4
- Potato - 1 medium, chopped into thin slices
- Carrot - 1 medium, thinly sliced
- Onion - 1 medium, thinly sliced
- Cauliflower - 1cup, cut into florets
- Green Pepper - 1 small, chopped
- Green Chilies - 2, slit
- Ginger - 1" piece, finely grated
- Garlic - 2~3 cloves, finely minced
- Paprika/ Kashmiri Red Chili powder - 1tsp
- Ground Coriander - 1tsp
- Sri Lankan Curry Powder - 1tbsp
- Coconut Milk - 1/2 cup
- Corn Starch - 1tsp
- Almond butter - 1tbsp (or grind 2~3tbsp almonds into powder)
- Salt - to taste
Method:
Heat 2tbsp oil in a large skillet. Add onions, potatoes, cauliflower and carrots; cook for 3~5 minutes, stirring frequently.
Add the garlic, ginger, green chilies, paprika, ground coriander and the curry powder. Mix well and cook for 1 minute.
Add 1 cup of stock, tomatoes and season with salt. Cover and simmer gently for about 20~30 minutes, or until tender, stirring occasionally.
Add the green pepper, cover and continue cooking for another 5~7 minutes.
Whisk cornstarch in coconut milk and mix well.
Add the ground almonds and corn starch mixture to the curry, stirring frequently.
Serve hot, garnished with chopped cilantro and serve with coconut rice.