VEGETARIAN SRI LANKAN STEW
"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive "curry powder" with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.
Provided by kRiti2404
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the green beans, carrots and potatoes separately in the microwave al dente.
- In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
- Stir in all the spices and cook until aromatic (about 2 mins).
- Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
- Add the vegetables and simmer on low heat until stew has desired consistency.
- Serve warm over Basmati rice.
Nutrition Facts : Calories 337.7, Fat 14.7, SaturatedFat 6.1, Sodium 82.5, Carbohydrate 49.9, Fiber 7.1, Sugar 23.9, Protein 4.9
SRI LANKAN CASHEW CURRY
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Provided by Lauren Joseph
Categories Cashew Onion Garlic Ginger Curry Paprika Lime Sri Lanka Dinner Vegan Vegetarian Coconut
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Drain and rinse cashews; set aside. Heat coconut oil in a large Dutch oven or other heavy pot over medium. Add onion, garlic, and ginger and cook, stirring occasionally, until onion is softened and translucent, 5-7 minutes.
- Add curry powder, turmeric, paprika, and 1¼ tsp. salt to pot and cook, stirring to coat aromatics, until toasted and fragrant, about 2 minutes.
- Add 1½ cups water to pot, scraping up any browned bits stuck to bottom with a wooden spoon. Stir in coconut milk and reserved cashews and bring just to a boil. Reduce heat so mixture is at a rapid simmer and cook, stirring occasionally and adjusting heat as needed, until cashews soften slightly and liquid is reduced by two thirds, 25-35 minutes. Remove from heat and let cashew curry sit 10 minutes (sauce will continue to thicken as it cools). Squeeze in lime juice; taste and season with more salt if needed.
- Cook's Note: Don't stress over the texture of the cashews. After their overnight soak and simmer, they'll be plenty soft-and you can't really overcook them.
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