Sri Lankan Vegan Dinner Feast: Fragrant Curry Bowl and Coconut Rice Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup basmati rice
• 1 1/2 cups coconut milk (unsweetened)
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon curry powder
• 1 cup red kidney beans, cooked and drained
• 1 cup diced carrots
• 1 cup diced bell peppers
• 1 cup frozen peas
• 2 cups tomato sauce
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• Fresh cilantro, for garnish

Instructions

1. Rinse the basmati rice under cold water and drain. In a medium saucepan, combine the rinsed rice, coconut milk, salt, and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid has been absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion, garlic, cumin seeds, mustard seeds, turmeric powder, and curry powder. Sauté until the spices become fragrant, about 1 minute.
3. Stir in the diced carrots, bell peppers, and frozen peas. Cook for another 5 minutes, stirring occasionally, until vegetables are softened slightly.
4. Add the cooked kidney beans, tomato sauce, tomato paste, and vegetable broth to the skillet with the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes or until the vegetables are tender and the curry has thickened slightly.
5. Serve the fragrant curry over the coconut rice, garnishing with fresh cilantro for an added burst of flavor and color.

Chef’s Insight

The combination of creamy coconut rice and fragrant curry creates a perfect balance of flavors and textures, while the visual presentation entices the senses.

Notes

This dish can be easily customized to accommodate dietary restrictions and preferences.