Taste the Paste’s Sri Lankan Veggie Curry
MARKET BOX RECIPES

Taste the Paste’s Sri Lankan Veggie Curry

Fresh Taste The Paste’s Sri Lankan curry paste, Kumar’s rotis, and your choice of protein make this dish an absolute winner dinner!  

  • Peel, halve and finely chop 1 onion, grate 2-3 cloves of garlic and pick some coriander leaves for garnish – chop up the stalks, keeping them separate from the leaves. 

  • Put a large casserole-type pan on a medium to high heat and add a few glugs of oil. Add the onion and coriander stalks and cook until the onions are softened and golden – this should take about 5-10 minutes. 

  • Peel and cube 1-2 sweet potatoes, and add to the pan, stir to coat and cook for a further 2-4 minute until taking on some colour. 

  • Stir through the garlic, and curry paste (to taste) for 1-2 minutes until fragrant. Then add in a tin of coconut milk or cream and bring to a simmer until the sweet potato is soft. 

  • Using a fork or masher, mash up some of the sweet potato into the sauce as it cooks, or blend the sauce. Season it further to taste.  

  • Pick your protein; cubed lamb, chicken breast (cut into bite-sized chunks), beef steak (cut into bite-sized chunks), tofu (cut into bite-sized chunks), or aubergine (cut into bite-sized chunks) – all work beautifully.  

  • Add the protein to the curry sauce and allow it to cook until heated through / soft. 

  • Check the curry regularly to make sure it is not sticking to the pan or drying out and add extra water if necessary. When the meat is tender and cooked, taste and add more salt/curry paste – only if you think it needs it. 

  • Serve your curry with any fluffy rice, some hot pan-fried rotis or with a few spoonfuls of various sambals dolloped on top.  Sprinkle over the coriander leaves for garnish, and serve with some yoghurt on the side.  So good!

 CHEF’S TIP: 

When pan-frying the rotis, place a pan over medium heat and toast the rotis individually – for a few minutes on each side – until golden and hot. Butter up before serving.