Sri Lankan Vegetable Curry

01 Jun 2020 Jules Verne
Sri Lankan Curry

Serves 4
Time: 45 mins


  • Oil for frying
  • Onions 2, halved and sliced
  • Garlic 2 cloves, sliced
  • Green chillies 3, sliced
  • Sri Lankan curry powder 2 tbsp (see below)
  • Turmeric 1 tsp
  • Coconut milk 400g tin
  • Vegetable stock 200ml
  • Butternut squash 200g, cubed
  • Cauliflower 1 small, broken into small florets
  • Runner beans 100g, trimmed and sliced
  • Curry leaves 10
  • Black mustard seeds 1 tsp
  • Steamed rice to serve

Sri Lankan Curry Powder

  • Coriander seeds 2 tsp
  • Cumin seeds 1 tsp
  • Star anise 1/2
  • Cinnamon ½ stick broken
  • Cloves 6
  • Cardamom 2 pods
  • Black peppercorns ½ tsp
  • Fennel seeds 1 tsp
  • Fenugreek ½ tsp
  • Small dried red chillis 3-5 (depending on how hot you like it)
  • Basmati or jasmine rice 1 tbsp


  1. To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.

  2. Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.

  3. Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.

  4. To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.

Credit: Olive Magazine