Sri Lankan Spiced Vegetable Curry with Coriander Yoghurt

Ready in:
 60 mins +

Eco Friendly Freezes Well

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
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

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