Sri Lanka is undoubtedly one of the most magical countries I’ve ever visited. It ticked all my boxes - incredible wildlife, beautiful beaches, the friendliest people and an abundance of delicious food.
This curry takes me right back to siting at that table overlooking the cloud forest in Ella. The coconut makes it so creamy, and with the addition of some seasonal veggies, it’s super healthy too.
Serve with rice and homemade chapatis (chapati recipe here).
1 tsp Coconut oil (or vegetable oil)
1 x sliced white onion
2 x chilli peppers (increase the chilies if you want to up the heat)
1 x tbsp garlic
1 x tbsp fresh grated ginger
7 x curry leaves
2 x tbsp curry powder
Salt (to taste)
1 x tsp ground turmeric
1 x 400ml can coconut milk
6 x Medium tomatoes
1 x Green pepper
6 x Asparagus spears
Garnish with -
Heat 1tsp of coconut oil in a large saucepan or pot to medium heat
Add the chilli, garlic, onion, ginger and curry leaves
Sauté, stirring frequently, until fragrant and softened – about 1-3 minutes
Add the curry powder, turmeric and salt and cook for 1 minute longer
Add the green pepper, asparagus and fry for 3-5 minutes to soften slightly
Add the coconut milk and tomatoes and stir
Bring to a simmer then reduce heat to medium-low and continue cooking for 10 minut
Taste and adjust seasonings as needed
Ladle the curry into bowls and spoon the mixture on top.
Serve over white or brown rice and garnish with the fresh herbs (either mint, parsley, coriander or all three)
SEASONAL VEG, AYUREVDA
Asparagus (June to July)
Good for immune system, mood (aphrodisiac), hangovers, bloating, pregnancy (folic acid), antioxidant, urinary tract, weight loss.
Tomatoes (June to October)
Good for digestive health, skin, antioxidant, urinary tract.
Green Pepper (March to October)
Good for eye health, antioxidant, immunity, mood, skin.