• David Hall

Sri Lankan style Roast Vegetable Curry

Updated: Feb 7

2 sweet potatoes, washed and diced

2 carrots, peeled and sliced

1 aubergine, diced

2 red peppers, diced

2 tbsp groundnut or vegetable oil

For the sauce

1 tbsp groundnut or vegetable oil

1 onion diced

3 cloves garlic, peeled and sliced

1 thumb of fresh ginger, peeled and grated

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp turmeric

1 tsp chilli flakes

1 tsp fennel seeds

400ml tin of coconut milk

400ml tin of chopped tomatoes

Juice of one lime

Soy or fish sauce

Small head of broccoli, cut into florets and sliced thinly

Fresh coriander

1 - Heat oven to 180C/GM4.

2 - Place the vegetables onto an oven tray and toss in the oil. Place on second highest shelf and toast for 30-40 minutes until cooked and beginning to colour.

3 - To make the curry sauce, heat the oil then stir in the onion. Cook for 5 minutes until beginning to soften then add the ginger, garlic and spices. Cook, stirring, for 2 minutes.

4 - Add the coconut milk and tomatoes and bring to the boil. Simmer for 10 minutes then add the broccoli and simmer for another 5 minutes.

5 - Time to taste. Add lime juice and soy/fish sauce (fish sauce, or nam pl, for a more authentic sauce). Keep tasting and adding. You want a salty, sour and hot sauce. You may need more chillis too.

6 - Add the toast vegetables. Serve with noodles/rice, fresh coriander and lime wedges.


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