Sri Lankan Vegan Curry Delight: Aromatic Eggplant, Spicy Dhal, and Coconut Sambol Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large eggplant, cubed 2 cups red kidney beans, cooked 1 cup shredded coconut, unsweetened 1 tablespoon oil (vegetable or coconut) 2 medium onions, chopped 3 cloves garlic, minced 2
• inch piece ginger, grated 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon red chili powder (optional) Salt to taste Fresh cilantro, for garnish

Instructions

1. Heat oil in a large pan over medium heat. Add mustard seeds and cover with a lid until they begin to pop. Add cumin seeds and cook for 30 seconds, then add onions and cook until softened and translucent. Stir in garlic and ginger, cooking for another 1 2 minutes. Add turmeric, coriander, red chili powder (if using), and salt to the pan, stirring well to combine with other ingredients. Add eggplant and cook until slightly softened, then add 1 cup of water and bring to a boil. Reduce heat and simmer until eggplant is tender. In another pot, cook red kidney beans with a little salt and set aside. To make the coconut sambol, dry roast shredded coconut in a pan over low heat for 3 4 minutes, then add to a food processor with a pinch of salt. Process until coarsely ground. Mix in freshly grated ginger and lime juice, adjusting seasonings as needed. Serve the eggplant curry, spicy dhal, and coconut sambol together on individual plates, garnished with fresh cilantro.

Chef’s Insight

To enhance flavors, use fresh spices and ingredients whenever possible.

Notes

Adjust the spiciness of the dishes according to personal preference.