Sri Lankan Curry

Sri Lankan Curry

Exclusive recipe kindly provided by Demuths vegetarian restaurant in Bath. 

Not too trickyNot too tricky
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Preparation time

Cook time


Indian and Indian Subcontinent


  • mains


  • 4 tbsp sunflower oil
  • 1 medium onion, sliced
  • 4 garlic cloves, finely chopped
  • 2 green chillies, finely chopped
  • thumb sized piece of fresh ginger, grated
  • 1 tbsp curry powder
  • ½ tsp fenugreek (whole)
  • 10 curry leaves
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 2 x 400g tins coconut milk
  • 25ml/1fl oz tamari
  • salt to taste
  • 2 limes, juiced
  • 500ml/18fl oz water
  • 750g/26oz pumpkin, squash, sweet potato, or any of your favourite seasonal vegetables, diced
  • large handful fresh coriander, chopped
  • Instructions

    1. Fry the onion in sunflower oil until soft, add the garlic, chilli and ginger and fry until fragrant, add the curry powder, fenugreek, curry leaves, turmeric, cumin seeds and coriander and fry for a couple of minutes, be careful not to burn the spices.

    2. Add the coconut milk, tamari, salt, lime juice, water and bring to the boil.

    3. Add the diced seasonal vegetables and simmer gently until the vegetables are just cooked but still firm.

    4. Add fresh chopped coriander and check for seasoning before serving.

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