Sri Lankan Curry
Tutor: Ella Woodward, Deliciously Ella – Plant-based food writer and chef
Join Plant-based food writer and chef Ella from Deliciously Ella as she demonstrates how to make a hearty Vegan Sri Lankan curry.
Deliciously Ella is part of Veganuary, a UK charity that encourages and supports people worldwide to try Vegan living in January and beyond.
This recipe serves 4 people.
Preparation
Set out your ingredients and equipment.
Video time
3 minutes
- Large sweet potato, peeled and cut into bite-sized chunks (no bigger than 2.5cm)
- ½ butternut squash, peeled and cut into bite-sized chunks (no bigger than 2.5cm)
- 3 tablespoons coconut oil
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder
- ½ teaspoon ground cinnamon
- 1 teaspoon curry powder
- 2 red peppers, deseeded and sliced
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 large red onion, peeled and finely sliced
- 3 garlic cloves, peeled and finely sliced
- 2 green chillies, deseeded and sliced into small pieces (no bigger than 5mm)
- 1 × 400g tins of coconut milk
- 1 tablespoon of coconut sugar or maple syrup
- Juice of ½ lime
- 100g baby spinach
- Salt and pepper
- Preheat the oven to 240ºC (fan 220ºC).
- Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. Roast in the oven for 30–35 minutes, until soft, adding the sliced pepper for the last 10 minutes. Once ready, remove and leave to one side.
- Meanwhile, place a heavy-based pan over a medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop.
- Add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and coconut sugar. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes.
- Add the roasted squash, sweet potatoes and peppers and cook for 5 more minutes, stirring continuously to ensure it doesn’t stick to the bottom of the pan.
- Finally, stir through the spinach and leave to wilt before serving.
Tips: If you want to mix up the greens, green beans also work really well in this dish either as well as or in place of the spinach. You could make a double batch of this curry and freeze half for another day. It freezes so well and is really easy to cook straight from the freezer – just place it into an oven set at 200ºC (fan180ºC) for 20–25 minutes until cooked through.