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sri lankan curry

A fragrant, mild, and creamy Sri Lankan curry (often prepared as a 'Kirata' or white curry style) featuring tender chunks of sweet potato, red bell peppers, and fresh spinach simmered in coconut milk. This comfort food dish is aromatic with curry leaves, turmeric, and fenugreek, and is perfectly paired with steamed basmati rice and a squeeze of fresh lime.

immy

recipe by

immy

mainSri Lankan4 servingsvegetarianvegangluten freedairy free
Sri Lankan curry - Image 1
15
prep (min)
25
cook (min)
40
total (min)
  • •2 tbsp coconut oil or vegetable oil
  • •1 tsp mustard seeds
  • •1 sprig fresh curry leaves (approx. 10-12 leaves)
  • •1 medium red onion, sliced
  • •3 cloves garlic, minced
  • •1 inch ginger, grated
  • •2 medium sweet potatoes (or pumpkin), peeled and cubed into 1-inch pieces
  • •1 large red bell pepper, sliced into strips
  • •0.5 tsp turmeric powder
  • •1 tsp Sri Lankan unroasted curry powder (or mild curry powder)
  • •0.5 tsp fenugreek seeds
  • •1 stick cinnamon
  • •1 can (400ml) coconut milk
  • •0.5 cup water
  • •150 grams fresh spinach leaves
  • •1 pinch salt, to taste
  • •2 cups cooked basmati rice (for serving)
  • •1 whole lime, cut into wedges (for serving)