Authentic Sri Lankan Vegetarian Curry Recipes Made Easy

Sri Lankan cuisine is renowned for its vibrant flavors, aromatic spices, and rich textures. Among its many specialties, vegetarian curries hold a special place, showcasing the island’s abundant use of fresh vegetables, coconut milk, and a unique blend of spices.

If you’re looking to explore authentic Sri Lankan vegetarian curry recipes, you’re in for a treat! These dishes are not only wholesome and nourishing but also bursting with layers of flavor that awaken your palate with every bite.

Whether you’re a seasoned cook or a curious foodie, these recipes will transport you straight to the tropical shores of Sri Lanka, right from your kitchen.

In this post, we’ll dive into several authentic Sri Lankan vegetarian curry recipes, each highlighting different vegetables and spice combinations. From creamy dhal curries to tangy jackfruit stews, these recipes are perfect for anyone seeking a delicious, plant-based meal that’s deeply satisfying and full of tradition.

Let’s get cooking!

Why You’ll Love This Recipe

Sri Lankan vegetarian curries are a beautiful balance of heat, sweetness, and earthiness. They use simple ingredients but deliver complex flavors thanks to a unique combination of spices like cinnamon, cardamom, and curry leaves.

These curries are naturally gluten-free, vegan, and packed with nutrients, making them a healthy choice for any meal. Plus, they’re incredibly versatile—you can swap vegetables based on what’s in season or what you have on hand.

The recipes feature traditional cooking techniques that bring out the best in every ingredient, from sautéing spices to simmering curries slowly in coconut milk. Whether paired with fragrant rice or freshly baked bread, these dishes promise to satisfy your comfort food cravings with an exotic twist.

Ingredients

• Vegetables: Potatoes, carrots, green beans, jackfruit, eggplant, pumpkin, okra
• Spices: Mustard seeds, cumin seeds, fenugreek seeds, turmeric powder, chili powder, coriander powder, cinnamon stick, cardamom pods
• Fresh aromatics: Curry leaves, garlic cloves, ginger root, green chilies, shallots or onions
• Liquids: Coconut milk (full-fat preferred), water or vegetable broth, tamarind paste or juice
• Legumes: Red lentils (for dhal curry)
• Oils and others: Coconut oil or vegetable oil, salt, sugar (optional), lime or lemon juice

Equipment

• Large heavy-bottomed pot or Dutch oven
• Non-stick frying pan or skillet
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons and cups
• Blender or mortar and pestle (optional, for grinding spice pastes)
• Serving bowls and ladle

Instructions

Basic Sri Lankan Vegetable Curry

1. Prepare the vegetables: Wash, peel, and chop your chosen vegetables into bite-sized pieces. Set aside.
2. Tempering spices: Heat 2 tablespoons of coconut oil in a heavy-bottomed pot over medium heat. Add 1 teaspoon each of mustard seeds, cumin seeds, and fenugreek seeds. Let them sizzle until fragrant and the mustard seeds start to pop.
3. Add aromatics: Toss in 10-12 fresh curry leaves, 2 chopped shallots or onions, 3-4 crushed garlic cloves, 1-inch grated ginger, and 2 sliced green chilies. Sauté until onions turn translucent.
4. Spice it up: Add 1 teaspoon turmeric powder, 1 teaspoon chili powder, 2 teaspoons coriander powder, and a 2-inch cinnamon stick. Stir continuously for 1-2 minutes to release the spices’ aroma.
5. Add vegetables and liquids: Add the chopped vegetables and stir well to coat them with spices. Pour in 1 cup of coconut milk and 1 cup of water or vegetable broth. Season with salt to taste.
6. Simmer: Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened.
7. Finishing touches: Remove the cinnamon stick. Squeeze in the juice of half a lime and add a pinch of sugar if desired to balance flavors. Garnish with fresh coriander leaves before serving.

Sri Lankan Red Lentil (Dhal) Curry

1. Rinse 1 cup of red lentils and soak them for 15 minutes. Drain and set aside.
2. Heat 2 tablespoons coconut oil in a pot. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and a handful of curry leaves. Let them pop.
3. Add 1 chopped onion, 3 crushed garlic cloves, and 1-inch grated ginger. Sauté until golden brown.
4. Add 1 chopped tomato and cook until soft.
5. Stir in 1 teaspoon turmeric powder, 1 teaspoon chili powder, and 2 teaspoons coriander powder. Mix well.
6. Add the lentils and 3 cups water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are soft.
7. Pour in 1 cup coconut milk and simmer for another 5 minutes.
8. Season with salt and a squeeze of lime juice. Garnish with fresh coriander.

Jackfruit Curry (Vegetarian Version)

1. Prepare 2 cups of young green jackfruit (canned or fresh, chopped).
2. Heat 3 tablespoons coconut oil in a pan. Add mustard seeds, cumin seeds, and curry leaves to temper.
3. Add 1 chopped onion, 4 crushed garlic cloves, and 1-inch grated ginger. Sauté until golden.
4. Add 1 teaspoon turmeric powder, 1 teaspoon chili powder, 2 teaspoons coriander powder, and a 2-inch cinnamon stick. Stir for 2 minutes.
5. Mix in the jackfruit pieces, coating them well with spices.
6. Add 1 cup coconut milk and 1 cup water. Cover and simmer for 30-40 minutes, stirring occasionally until jackfruit is tender and curry thickens.
7. Season with salt and a splash of lime juice. Remove cinnamon before serving.

Tips & Variations

Use fresh curry leaves whenever possible—they add an authentic flavor that dried ones can’t match.

For a richer curry, use full-fat coconut milk. Light coconut milk will make the curry thinner but still tasty.

You can adjust the heat by varying the number of green chilies or chili powder.

Feel free to experiment with vegetables like pumpkin, eggplant, or okra depending on the season.

If you want a smoky flavor, try adding a pinch of roasted curry powder or smoked paprika.

Pair these curries with traditional Sri Lankan staples like red rice or freshly baked bread for a hearty meal.

Nutrition Facts

Serving Suggestions

Sri Lankan vegetarian curries are best served hot alongside:

• Steamed red rice or basmati rice
• Traditional coconut sambol or pol sambol
• Freshly baked breads such as sourdough hamburger buns or roti
• A side of pickled vegetables or chutney
• Complement with a refreshing drink like the Green Goodness Juice to balance the spices

Conclusion

Authentic Sri Lankan vegetarian curries offer a delicious gateway into the island’s rich culinary heritage. With their fragrant spices, creamy coconut base, and vibrant vegetables, these curries are perfect for anyone looking to enjoy wholesome, plant-based meals that don’t compromise on flavor.

The beauty of these recipes lies in their simplicity and adaptability, allowing cooks of all skill levels to create something truly special.

By mastering these dishes, you’re not only bringing a taste of Sri Lanka into your kitchen but also embracing a tradition of cooking that values fresh ingredients, balanced spices, and heartwarming meals shared with loved ones.

For more delicious recipes to complement your curry, be sure to check out our Grandma’s Old Fashioned Bread Pudding and the delightful Glazed Twist Donut Recipe. Happy cooking!

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