Vegetable Recipes - Sri Lankan Vegetable Curry Recipe

Ingredients

Serve 4-6

• 2 onions, thinly sliced

• 2 garlic cloves, finely chopped

• 1 tablespoon grated ginger

• 4 green chilies, 2 finely chopped and 2 slit

• 1 teaspoon powdered lemon grass or finely grated lemon rind

• 1 teaspoon turmeric

• 6 curry leaves

• 600 ml/1 pint thin coconut milk

• 250 g/8 oz each courgettes, potatoes, peppers and carrots, sliced

• 300 ml/1/2 pint thick coconut milk

• salt

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Method:

1. Put the onions, garlic, ginger, chopped chilies, lemon grass or lemon rind, turmeric, curry leaves, thin  coconut milk and salt in a saucepan.

2. Bring to simmering point and cook gently, uncovered, for 20 minutes.

3. Add the vegetables, slit chilies and thick coconut milk, and cook for a further 20 minutes or until the vegetables are tender.

4. Transfer to a warmed serving dish and serve.