Sri Lankan Curry

Sri Lankan Curry
March 2, 2019 Christina Mullin

From Deliciously Ella’s Plant-Based Cookbook

I made this recently and loved it. You can also add extra vegetables, such as chickpeas and zucchini. One of the reasons I love making curries is because the spices you use make the house smell so good! Also, they freeze really well, so make extra if you can.

Serves 4

~All ingredients used are organic~


1 large sweet potato, peeled and cut into bite-size chunks
½ butternut squash, peeled and cut into bite-size chunks
3 tablespoons coconut oil
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground chili powder
1 teaspoon medium curry powder
2 red peppers, de-seeded and sliced
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 large red onion, finely sliced
3 garlic cloves, finely sliced
2 green chilies, de-seeded and sliced into small pieces
1 can of coconut milk
1 tablespoon maple syrup
Juice of ½ lime
2 cups of baby spinach

Preheat oven to 350

1-Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of coconut oil, the turmeric, cinnamon, chili powder and curry powder. Roast in the oven for 45 minutes until soft, adding the sliced red peppers for the last 2o minutes. Once ready, remove and leave to one side.

2-Meanwhile, place a heavy-based ban over a medium heat and add the last tablespoon of coconut oil. Once hot, add the cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop.

3-Add the red onion, garlic, chili and cook for another 10 minutes before adding the coconut milk and maple syrup. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes.

4-Add the roasted squash, sweet potatoes and peppers and cook for 5 minutes, stirring continuously to ensure it doesn’t stick to the bottom of the pan.

5-Finally, stir through the spinach and leave it to wilt before serving.

Delicious served with brown rice and a green salad.