SRI LANKAN CURRY POWDER RECIPE RECIPES
SRI LANKAN VEGETARIAN CURRY RECIPE - OLIVEMAGAZINE
Sri Lankan curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories
Provided by olivemagazine
Total Time 45 minutes
Yield Serves 4
Number Of Ingredients 25
Steps:
- To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
- Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
- Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
- To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.
Nutrition Facts : Calories 396 calories, FatContent 32.5 grams fat, SaturatedFatContent 15.8 grams saturated fat, CarbohydrateContent 17.7 grams carbohydrates, FiberContent 5.7 grams fiber, ProteinContent 5.5 grams protein, SodiumContent 0.2 milligram of sodium
TURKEY CURRY RECIPE - BBC FOOD
With plenty of fresh ginger, warming spices and tangy yoghurt, this quick and easy turkey curry is a satisfying way to use up leftover turkey. Delicious served with rice or warm naan bread.
Provided by Philippa Davis
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 17
Steps:
- Finely chop the coriander stalks and roughly chop the leaves. Place in two separate piles.
- In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to caramelise. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled.
- Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt then turn off the heat and stir through the yoghurt and most of the coriander leaves.
- Serve the turkey curry hot with the reserved coriander leaves scattered on top.
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TURKEY CURRY RECIPE - BBC FOOD
With plenty of fresh ginger, warming spices and tangy yoghurt, this quick and easy turkey curry is a satisfying way to use up leftover turkey. Delicious served with rice or warm naan bread.
From bbc.co.uk
Reviews 4.6
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Reviews 4.6
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