Recipe OF THE WEEK
SRI LANKAN CURRY BOWL
Serves: 4 INGREDIENTS 1 tsp coriander seeds 1 tsp cumin seeds ½ tsp fennel seeds ½ tsp turmeric ½ tsp chilli powder 2 tsp mustard seeds 1 tbsp coconut oil Large onion, chopped 2 garlic cloves, finely chopped 1½ tsp rapadura or other unrefined brown sugar 20 curry leaves 400ml coconut milk 1 sweet potato, cut into chunks 250ml water 1 small cauliflower, cut into florets 125g okra, trimmed 1½ tbsp tamari (Japanese soy sauce) Handful coriander, roughly chopped Juice of 1 lime To serve: Basmati rice and
METHOD
1 In a hot, dry pan, lightly toast coriander, cumin and fennel seeds. Grind to a powder with turmeric and chilli powder in pestle and mortar.
2 In the dry pan, on medium heat, lightly toast mustard seeds until they release their aroma. Add coconut oil and, when melted, add onion. Saute for a couple of minutes until translucent.
3 Add garlic, sugar and powdered spices. Turn heat to low and cook for a couple of minutes, stirring constantly. Add coconut milk and curry leaves, cook for 3 minutes, stirring occasionally.
4 Add sweet potato and water, cover with a lid and turn heat to high until it comes to the boil – then to low, and simmer for about 20 minutes.
5 Add cauliflower, okra and tamari and cook for 10 more minutes, or until vegetables are tender.
6 Add chopped coriander and lime juice, then serve over basmati rice with a few cashews.
Fresh Veggie Kitchen: Natural, nutritious and delicious wholefood recipes to nourish body and soul by David & Charlotte Bailey, published by Pavilion Books.