Sri Lankan Jaffna Curry - Recipe
- Serves:
- 4
- Cooking Time:
- 30 minutes
- Cuisine:
- Sri Lankan / Indian
- Special Diets:
- Gluten Free, Dairy Free, Vegan
- Print Recipe:
- 1 tablespoon Spice Zen's Madras Curry Powder-Hot (or Curry Powder Medium for milder version) (adjust the quantity to taste for hotter or milder)
- 500 grams of diced vegetable of your choice (eggplant, jackfruit, pumpkin, capsicum, green beans, yam, potatoes, carrots, canned chickpeas, sweet potatoes)
- 2 small onions, pureed
- 1 teaspoon Ginger paste (optional substitute with Spice Zen's Fresh Ground Dried Ginger)
- 1 teaspoon Garlic paste (optional substitute with Spice Zen's Fresh Ground Dried Garlic)
- 2 tablespoon tomato puree or 2 finely chopped tomatoes (optional for vibrant colour)
- 1 can Coconut cream (350-400ml)
- 1 cup water
- 2 tablespoon Spice Zen Sunflower oil (substitute with ghee, butter or cooking oil)
- 1 teaspoon Salt, adjust to taste
- Fresh Coriander leaves, chopped to garnish
- 2 teaspoon lime/lemon juice
- Heat a pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen’s Madras Curry Powder-Hot (or Curry Powder- Medium for less chilli) and sauté.
- Add the tomato puree, if using and cook till the raw smell of tomatoes is gone. Add salt, coconut cream and water. Simmer the mixture for about 8 minutes and the oil starts to separate.
- Add the vegetables or protein. Cover the pan and simmer it till the vegetables/ proteins are cooked through. Add more water, if needed to your desired consistency. Add the lime juice and stir.
- Garnish with chopped coriander. Serve hot with naan or rice.
- Rest the curry to allow the flavours to infuse.
- Add whole fried curry leaves for more intense flavour or as a garnish.
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- 1 tablespoon Spice Zen's Madras Curry Powder-Hot (or Curry Powder Medium for milder version) (adjust the quantity to taste for hotter or milder)
- 500 grams of diced vegetable of your choice (eggplant, jackfruit, pumpkin, capsicum, green beans, yam, potatoes, carrots, canned chickpeas, sweet potatoes)
- 2 small onions, pureed
- 1 teaspoon Ginger paste (optional substitute with Spice Zen's Fresh Ground Dried Ginger)
- 1 teaspoon Garlic paste (optional substitute with Spice Zen's Fresh Ground Dried Garlic)
- 2 tablespoon tomato puree or 2 finely chopped tomatoes (optional for vibrant colour)
- 1 can Coconut cream (350-400ml)
- 1 cup water
- 2 tablespoon Spice Zen Sunflower oil (substitute with ghee, butter or cooking oil)
- 1 teaspoon Salt, adjust to taste
- Fresh Coriander leaves, chopped to garnish
- 2 teaspoon lime/lemon juice
- Heat a pan over medium heat with 2 tablespoon oil. Add the pureed onion, ginger and garlic paste and sauté for 2 minutes. Add 1 tablespoon Spice Zen’s Madras Curry Powder-Hot (or Curry Powder- Medium for less chilli) and sauté.
- Add the tomato puree, if using and cook till the raw smell of tomatoes is gone. Add salt, coconut cream and water. Simmer the mixture for about 8 minutes and the oil starts to separate.
- Add the vegetables or protein. Cover the pan and simmer it till the vegetables/ proteins are cooked through. Add more water, if needed to your desired consistency. Add the lime juice and stir.
- Garnish with chopped coriander. Serve hot with naan or rice.
- Rest the curry to allow the flavours to infuse.
- Add whole fried curry leaves for more intense flavour or as a garnish.
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