Delectable Sri Lankan Vegetarian Breakfast Platter: A Mouthwatering Sensory Experience

Allergens

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Ingredients

• 2 cups cooked red rice (preferably aged)
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish
• 1 cucumber, sliced into rounds
• 1 medium carrot, grated
• 1 cup cherry tomatoes, halved
• 2 cups kale, chopped

Instructions

1. In a pan over medium heat, add vegetable oil and mustard seeds. Allow the seeds to pop for about 30 seconds.
2. Add sliced onions and sauté until golden brown.
3. Add ginger, garlic, and green chili, stirring constantly to prevent burning. Cook for 1 2 minutes.
4. Mix in turmeric powder and salt, then add the grated carrot and chopped kale. Stir well and cook for another 2 3 minutes.
5. In a separate pan, heat coconut milk over low heat and add cooked red rice. Gently stir to combine.
6. Assemble the platter by placing the red rice with coconut milk mixture in the center, surrounded by the sautéed vegetables, cherry tomatoes, and cucumber slices.
7. Garnish with fresh coriander leaves and serve immediately.

Chef’s Insight

This recipe highlights the perfect harmony of flavors and textures in Sri Lankan cuisine. The use of red rice adds a unique twist to a traditional breakfast platter.

Notes

Feel free to adjust the spice levels according to your preference.