Sri Lanka has an abundance of ingredients and spices that lend themselves to a flavourful experience. With its historical links with trade you can imagine the range of influences that it brings to the cuisine. I have kept this curry recipe simple, using limited spices to ensure that each of the flavours speak for themselves so read on and get cooking!
Ingredients- serves 4 as a main or 6 as a side
1 medium cauliflower
100g fresh or frozen shelled peas
300ml coconut milk
Fresh curry leaves
1 large white onion- chopped
1-2 garlic cloves- finely chopped or crushed
1 green chilli- left whole and pricked with a knife
Strands of angel hair chilli to finish (optional)
For the paste
1 tsp turmeric
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp black onion seeds
1 green chilli- finely chopped
1 garlic clove
1. Get going by separating the cauliflower into small florets and cutting the potatoes into bite size chunks. At this stage you can steam or boil the cauliflower and potatoes until part cooked and set aside. In the meantime make the paste by adding all the ingredients together and giving it a quick whizz in a processor or using a pestle and mortar which I prefer so you have greater control over how coarse or how smooth the paste is.
2. Take a large frying pan and heat a glug of vegetable oil over a medium heat. Add in the onion and garlic and cook until softening. Throw in a few curry leaves and the whole green chilli; cook for a further couple of minutes.
3. Add the curry paste to the pan and fry off for a further minute until is begins to release its flavour. Next up the cauliflower and potato needs to go in and cook for another couple of minutes; toss the vegetables in the spice mix and try and get a bit of colour on the potatoes as they cook. Add in the coconut milk and bring to a simmer. Cook until the cauliflower and potatoes are tender and the coconut has reduced down; this should take around half an hour.
Just a couple of minutes before the vegetables are ready you need to add the peas and cook these in; if using fresh you may like to quickly blanch before adding. If you prefer a more moist curry then either add a little more coconut milk and simmer it for a while longer but make sure that the vegetables don’t go soggy and overcooked. You could always lightly steam them before they get to the parboiled stage to enable this. I added a few strands of angel hair chilli which looks like saffron and gives another hit of colour to a dish rather than bringing heat so time to pretty it up!
Serve in deep bowls with flatbread on the side if you like.
Cauliflower, potato and pea curry laced with spice and the sweetness of coconut- the perfect balance!