Sri Lankan Vegetable Curry
This fragrant Sri Lankan vegetable curry combines everyday vegetables with aromatic spices, coconut milk, and warming fennel and fenugreek. It's a comforting, flavorful dish that brings the authentic taste of Ceylon cuisine to your kitchen using simple pantry ingredients.
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Servings: 4
Calories: 185kcal
Equipment
Ingredients
- 2 tbsp oil
- 1 large onion finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp chilli powder
- 1½ –2 tsp curry powder
- ¼ tsp salt
- 6 tbsp tomato paste
- ½ tsp fennel powder
- ¼ tsp fenugreek powder
- 330 ml base gravy or water
- 1½ tbsp coconut powder
- 50 –75ml coconut milk
- 4½ cups mixed vegetables cauliflower, potatoes, carrots, green beans
- Fresh coriander chopped
Instructions
- Heat oil in a pan over medium heat. Add chopped onion and sauté until golden brown.
- Add ginger garlic paste and cook for 1-2 minutes until fragrant.
- Stir in chilli powder, curry powder, and salt, cooking for 30 seconds.
- Add tomato paste, fennel powder, and fenugreek powder. Cook until aromatic, about 2-3 minutes.
- Pour in base gravy or water and bring to a simmer.
- Add mixed vegetables and cook for 15-20 minutes until tender.
- Stir in coconut powder and coconut milk. Simmer gently for 3-5 minutes.
- Garnish with fresh chopped coriander before serving.
Notes
Adjust spice levels to taste by increasing or decreasing chilli powder and adding more coconut milk to reduce heat
Cut vegetables into similar-sized pieces for even cooking, with potatoes slightly smaller as they take longer
Substitute coconut powder with an extra 2-3 tablespoons of coconut milk if unavailable
Base gravy can be replaced with vegetable stock for extra flavor, or plain water works perfectly
Make ahead by preparing the spice base (steps 1-5) and refrigerating for up to 2 days before adding vegetables
Serve with basmati rice, jasmine rice, or warm roti for an authentic experience
Store leftovers in refrigerator for up to 3 days - flavors actually improve overnight
Nutrition
Calories: 185kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Sodium: 420mg | Potassium: 680mg | Fiber: 6g | Sugar: 12g