“Delightful Sri Lankan Gluten-Free Brunch: Coconut Milk Rice & Traditional Kadala Curry”

Allergens

N/A (but be aware of potential allergens in the ingredients used)

Ingredients

• 2 cups basmati rice, rinsed
• 4 cups coconut milk
• 3 cups water
• 1/2 tsp salt
• 2 cups red kidney beans, soaked overnight and cooked
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 green chilies, chopped
• 2 tomatoes, chopped
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamom powder
• Salt, to taste
• Fresh coriander leaves, for garnish

Instructions

1. Cook the rice in a mixture of coconut milk and water with salt until tender and fluffy. Set aside.
2. In a pan, heat oil and add mustard and cumin seeds. Once they start to crackle, add onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.
3. Add tomatoes and cook for 3 minutes, or until they become soft.
4. Add cooked kidney beans along with turmeric, cinnamon, cardamom powder, and salt. Mix well and let it simmer for 10 15 minutes.
5. Serve the coconut milk rice topped with kadala curry, garnished with fresh coriander leaves.

Chef’s Insight

This dish showcases the perfect harmony of creamy coconut milk rice and flavorful kadala curry, taking you on a journey through Sri Lanka's rich culinary traditions.

Notes

Don't forget to rinse the rice thoroughly before cooking to remove excess starch for a fluffier texture.