Exquisite Sri Lankan Vegan Rice & Curry Feast: A Spicy Culinary Journey to the Heart of Island Cuisine

Allergens

N/A

Ingredients

• 1 cup basmati rice
• 2 cups coconut milk
• 4 cups water
• Salt, to taste Curry 1:
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium carrot, diced
• 1 small green bell pepper, diced
• 2 cups chopped spinach
• 1 can (14 oz) coconut milk
• Salt, to taste Curry 2:
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 small green bell pepper, diced
• 2 cups chopped tomatoes
• 1 can (14 oz) coconut milk
• Salt, to taste Sambols:
• 1/2 cup desiccated coconut
• 2 tbsp lime juice
• Salt, to taste

Instructions

1. In a medium pot, combine rice, 1 cup coconut milk, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and has absorbed all the liquid. Set aside, covered, for 5 minutes. Fluff with a fork and keep warm.
2. For Curry 1, in a large pan, heat oil over medium heat. Add mustard seeds and cook until they begin to pop. Add onion, garlic, and ginger, sautéing until softened and fragrant. Stir in carrot, bell pepper, and spinach. Cook for 5 minutes, then add coconut milk and salt. Simmer for 10 minutes or until the vegetables are tender.
3. For Curry 2, repeat steps 2 with green bell pepper, tomatoes, and desired seasonings. Simmer for 8 minutes or until the tomatoes have softened.
4. To prepare Sambols, mix together desiccated coconut, lime juice, and salt in a small bowl.
5. Arrange rice and curries on a platter, garnishing with fresh cilantro if desired. Serve with Sambols on the side.

Chef’s Insight

This recipe highlights the rich flavors of Sri Lankan cuisine while offering a vegan-friendly option for all to enjoy.

Notes

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