“Sri Lankan Vegetable Curry Delight – A Flavorful and Healthy Meal for Six”

Allergens

N/A

Ingredients

• 1 cup coconut milk
• 2 cups water
• 1 large onion, thinly sliced
• 4 medium tomatoes, chopped
• 2 large carrots, peeled and sliced
• 3 medium potatoes, diced
• 1 cup green beans, trimmed and cut into 1
• inch pieces
• 2 cups cauliflower florets
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons vegetable oil
• Salt, to taste
• Black pepper, to taste
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Fresh cilantro, for garnish

Instructions

1. In a large pot over medium heat, warm the vegetable oil. Add the sliced onion and cook until softened and slightly golden, about 5 minutes. Add the minced garlic and grated ginger to the pot, stirring frequently for 1 minute. Stir in the curry powder, turmeric, cumin, ground cinnamon, ground cloves, and ground nutmeg, cooking for an additional minute to release their fragrant aroma. Add the diced potatoes, carrots, green beans, and cauliflower florets to the pot, stirring to coat them evenly with the spice mixture. Pour in the coconut milk and water, bringing the mixture to a boil. Lower the heat to a simmer and cook for 20 25 minutes, or until the vegetables are tender and cooked through. Season the curry with salt and black pepper, adjusting to your preference. Stir in the chopped tomatoes and allow them to cook for an additional 5 minutes, allowing the flavors to meld together. Serve hot over steamed rice, garnishing with fresh cilantro.

Chef’s Insight

This recipe showcases the perfect balance of flavors and textures, making it a standout addition to any meal. The curry is rich in aromatic spices, while the vegetables offer a satisfying mouthfeel.

Notes

Feel free to adjust the spice levels according to your preferences or add proteins such as chicken, fish, or tofu for a more substantial meal.