Sri Lankan Spiced Vegetable Curry with Coriander Yoghurt
- Serves:
- 8
- Ready in:
- 60 mins +
Ingredients
For the roasted curry powder
- ½ tbsp coriander seeds
- 1 tbsp cumin and fennel seed
- 2.5cm cinnamon stick
- 5 cardamom pods
- ½ tsp black mustard seeds
- 1 tsp fenugreek seeds
- ½ tsp black peppercorns
- 1 dried chilli
- 1 tbsp basmati rice
For the sauce
- 2 onions, sliced
- 3 garlic cloves, sliced
- 6cm piece fresh ginger, grated
- 2 lemongrass stalks, each
- chopped into 6 bits
- 10 curry leaves
- 7cm cinnamon stick
- 4 cloves
- 5 cardamom pods
- 1 tsp turmeric
- 2 tsp chilli powder
- 2 tbsp of the roasted curry powder (the one you'll just have made!)
- 800ml coconut milk
- 800ml veg stock (use a stock cube if you like)
- 150g Total Greek Yoghurt
- 15g palm sugar
- 1 ½ limes, juiced
For the vegetables
- 200g butternut squash, peeled,
- diced and cut into 1in cubes
- ½ small cauliflower, cut into large florets
- 10 shiitake mushrooms, thickly sliced
- 2 courgettes, fairly thickly sliced
- 1 red pepper, diced
- 40 French beans, cut in half
To serve
- 100g Total Greek Yoghurt, a handful of fresh coriander and cooked sticky rice (optional)
Method
- 1
First, make the roasted curry powder. Heat a frying pan and, without adding any oil, fry all of the spices and rice together – stirring occasionally. The spices will start to smoke a little and but be careful not to burn them. After they’ve darkened slightly in colour, tip out and cool.
- 2
Once cool, grind the spices to a fine powder using a pestle and mortar and put aside.
- 3
To make the sauce, heat a large casserole pan and pour in around a tablespoon of vegetable oil. Add in the onions, garlic, lemongrass and ginger and gently fry until a very pale golden colour.
- 4
Add the curry leaves, cinnamon, cloves, cardamom, turmeric, chilli powder and your homemade curry powder. Mix in well.
- 5
Pour in your vegetable stock and coconut milk and simmer for about 35 minutes.
- 6
Finally add the Greek yoghurt, palm sugar and the lime juice. Simmer for a further five minutes and then pass the sauce through a strainer to remove all the bits. Your sauce is made. Use around half of the sauce and freeze the rest for future use.
- 7
When ready to serve, prepare the veg as stated, heat your sauce and drop in the butternut squash and cauliflower. Two minutes later (if you like your squash very soft, 5-10 minutes later) add the mushrooms, courgette, pepper and green beans and cook for a further 3-4 minutes.
- 8
Mix the Greek yoghurt with the coriander. Serve the curry with sticky rice and a blob of coriander infused Greek yoghurt on top, if liked.
PER SERVING: 11.2g FAT (Excluding extras)
Sri Lankan Spiced Vegetable Curry with Coriander Yoghurt was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the roasted curry powder
- ½ tbsp coriander seeds
- 1 tbsp cumin and fennel seed
- 2.5cm cinnamon stick
- 5 cardamom pods
- ½ tsp black mustard seeds
- 1 tsp fenugreek seeds
- ½ tsp black peppercorns
- 1 dried chilli
- 1 tbsp basmati rice
For the sauce
- 2 onions, sliced
- 3 garlic cloves, sliced
- 6cm piece fresh ginger, grated
- 2 lemongrass stalks, each
- chopped into 6 bits
- 10 curry leaves
- 7cm cinnamon stick
- 4 cloves
- 5 cardamom pods
- 1 tsp turmeric
- 2 tsp chilli powder
- 2 tbsp of the roasted curry powder (the one you'll just have made!)
- 800ml coconut milk
- 800ml veg stock (use a stock cube if you like)
- 150g Total Greek Yoghurt
- 15g palm sugar
- 1 ½ limes, juiced
For the vegetables
- 200g butternut squash, peeled,
- diced and cut into 1in cubes
- ½ small cauliflower, cut into large florets
- 10 shiitake mushrooms, thickly sliced
- 2 courgettes, fairly thickly sliced
- 1 red pepper, diced
- 40 French beans, cut in half
To serve
- 100g Total Greek Yoghurt, a handful of fresh coriander and cooked sticky rice (optional)
- 1
First, make the roasted curry powder. Heat a frying pan and, without adding any oil, fry all of the spices and rice together – stirring occasionally. The spices will start to smoke a little and but be careful not to burn them. After they’ve darkened slightly in colour, tip out and cool.
- 2
Once cool, grind the spices to a fine powder using a pestle and mortar and put aside.
- 3
To make the sauce, heat a large casserole pan and pour in around a tablespoon of vegetable oil. Add in the onions, garlic, lemongrass and ginger and gently fry until a very pale golden colour.
- 4
Add the curry leaves, cinnamon, cloves, cardamom, turmeric, chilli powder and your homemade curry powder. Mix in well.
- 5
Pour in your vegetable stock and coconut milk and simmer for about 35 minutes.
- 6
Finally add the Greek yoghurt, palm sugar and the lime juice. Simmer for a further five minutes and then pass the sauce through a strainer to remove all the bits. Your sauce is made. Use around half of the sauce and freeze the rest for future use.
- 7
When ready to serve, prepare the veg as stated, heat your sauce and drop in the butternut squash and cauliflower. Two minutes later (if you like your squash very soft, 5-10 minutes later) add the mushrooms, courgette, pepper and green beans and cook for a further 3-4 minutes.
- 8
Mix the Greek yoghurt with the coriander. Serve the curry with sticky rice and a blob of coriander infused Greek yoghurt on top, if liked.
PER SERVING: 11.2g FAT (Excluding extras)
Sri Lankan Spiced Vegetable Curry with Coriander Yoghurt was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
