Cook's Hideout: Sri Lankan Vegetable Curry

November 24, 2014

Sri Lankan Vegetable Curry

Blogging Marathon# 47: Week 4/ Day 1
Theme: Bookmarked Recipes from A-Z International Marathon
Dishes: Sri Lankan Vegetable Curry with Coconut Rice
This is the last week of this month's Blogging Marathon and my theme for this week is 'Bookmarked Recipes from A-Z International Marathon'. It is quite a big challenge to narrow down just 3 dishes from the mega marathon -- I had a ton of them bookmarked during the research and then a ton more from my fellow marathoners.
Sri Lankan Vegetable Curry
Some of the mega marathoners did elaborate meals for each country and initially I was tempted to do a complete meal for this week. But reality set in and I realized it would be impossible for me to cook all those dishes, so I decided on simple dishes for this week.

First up is this Sri Lankan Coconut Rice & Mixed Vegetable Curry from Vaishali's blog. Like I said before I was tempted to try all the dishes from Vaishali's amazing Sri Lankan spread, but the day of making these dishes, all the other dishes fell off the wagon and only these 2 dishes stayed on :-) 
Sri Lankan Vegetable Curry
The Sri Lankan Vegetable curry is made with coconut milk and is flavored with Sri Lankan Curry powder. It is a very flavorful and creamy dish that tastes great with rice or even roti.

Ingredients: Serves 4
Potato - 1 medium, chopped into thin slices
Carrot - 1 medium, thinly sliced
Onion - 1 medium, thinly sliced
Cauliflower - 1cup, cut into florets
Green Pepper - 1 small, chopped
Green Chilies - 2, slit
Ginger - 1" piece, finely grated
Garlic - 2~3 cloves, finely minced
Paprika/ Kashmiri Red Chili powder - 1tsp
Ground Coriander - 1tsp
Coconut Milk - 1/2 cup
Corn Starch - 1tsp
Almond butter - 1tbsp (or grind 2~3tbsp almonds into powder)
Salt - to taste

  • Heat 2tbsp oil in a large skillet. Add onions, potatoes, cauliflower and carrots; cook for 3~5 minutes, stirring frequently.
  • Add the garlic, ginger, green chilies, paprika, ground coriander and the curry powder. Mix well and cook for 1 minute.
  • Add 1 cup of stock, tomatoes and season with salt. Cover and simmer gently for about 20~30 minutes, or until tender, stirring occasionally. 
  • Add the green pepper, cover and continue cooking for another 5~7 minutes.
  • Whisk cornstarch in coconut milk and mix well. 
  • Add the ground almonds and corn starch mixture to the curry, stirring frequently.
  • Serve hot, garnished with chopped cilantro and serve with coconut rice.
Sri Lankan Vegetable Curry
Lets check out what my fellow marathoners cooked today for BM# 46.


  1. Wow !! This looks absolutely scrumptious !!

  2. I too have so many recipes bookmarked from the mega marathon. Don't know when I will get to those. Beautiful pictures and lovely dish.

  3. Pavani the curry and rice both look so tempting. Glad you liked the recipe and tried it too. Thanks dear.

  4. delicious clicks!!! looks so tempting..

  5. Superbly done are no less when it comes to beautiful presentation and awesome clicks..I loved Vaishali's elaborate setup..and the srilankan meal was my favorite have done such a wonderful job in recreating those dishes!

  6. One can have this lipsmacking curry with anything, looks inviting..

  7. Feeling hungry looking at the rice and curry. yummy.

  8. Great dish.. Never tried almond butter for gravies.

  9. wow thats a mouthwatering curry dear , I wud love to finish them with roti :)

  10. Wow beautiful pictures...just looking at them makes me want some..

  11. That is one lovely curry! Fun theme to catch up on all the drooled over dishes during the mega marathon.


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips