RECIPES OF SRI LANKA

Mix Vegetable Curry

Ingredients

1

12 oz

8 oz

8 oz

1 large

8 oz

6 tbsp

2 cloves

2 inch piece

1-2

1 tbsp

2 tsp

1 tbsp

1 3/4 cup

14 oz

1

1 tbsp

2/3 cup

2-3 tbsp

Egg plant
Potatoes
Cauliflower
Button mushrooms
Onion
Carrots
Vegetable ghee (or oil
Garlic (crushed)
Fresh ginger root (chopped finely)
Fresh green chillies (seeded and chopped)
Paprika
Ground coriander
Curry powder
Vegetable stock
Tomatoes (chopped)
Green bell pepper (seeded and sliced)
Corn starch
Coconut milk
Ground almonds
Salt (adjust to taste)
Fresh cilantro sprigs (to garnish)

1. Cut eggplant and potatoes into 1/2 inch cubes

2. Divide the cauliflower into small florets

3. Leave the mushrooms whole, or slice thickly if desired

4. Slice the onions and carrots

5. Heat the ghee or oil in a large saucepan, add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently

6. Add the garlic, ginger, chillies, paprika, ground coriander, and curry powder and cook for 1 minute, stirring

7. Add the stock, tomatoes, eggplant, and mushrooms and season with salt

8. Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally

9. Add the green bell pepper, cover and continue cooking for further 5 minutes

10. Smoothly blend the cornstarch with the coconut milk and stir into the mixture

11. Add the ground almonds and simmer for 2 minutes, stirring all the time

12. Season with salt if necessary

13. Serve hot, garnished with sprigs of fresh cilantro