Sri Lankan Vegetarian Food Recipes for Flavorful Meals

Sri Lankan cuisine is a vibrant tapestry of flavors, colors, and aromas that instantly transport you to the lush landscapes and bustling markets of this beautiful island. While Sri Lanka is often celebrated for its seafood and fiery curries, its vegetarian food is just as rich and satisfying—packed with coconut, fresh vegetables, warming spices, and lentils.

Whether you’re a long-time vegetarian or simply looking to add more plant-based meals to your routine, Sri Lankan vegetarian recipes deliver bold flavor and nourishing comfort.

Today, I’m excited to share a classic Sri Lankan Vegetarian Rice & Curry Platter—a medley featuring parippu (red lentil dal), pol sambol (coconut relish), and a spiced eggplant (wambatu moju), all served with fluffy steamed rice.

This meal is a celebration of texture and taste, drawing on the essential elements of Sri Lankan home cooking.

Ready to awaken your taste buds? Let’s dive into this easy, wholesome, and utterly delicious Sri Lankan feast!

Why You’ll Love This Recipe

• Flavor Explosion: Each component brings its own unique flavor—earthy lentils, creamy coconut, tangy eggplant—all seasoned with fragrant spices.
• Completely Plant-Based: No animal products here, making it a wonderful fit for vegans and vegetarians alike.
• Nutrient-Rich: Lentils and vegetables provide protein, fiber, and essential vitamins.
• Easy to Customize: Swap in your favorite vegetables or add seasonal produce for endless variety.
• Perfect for Meal Prep: Each dish stores beautifully, so you can enjoy leftovers for days.
• Family-Friendly: Mild spice levels and familiar ingredients mean everyone at the table will be happy.

Ingredients

Rice & Curry Platter Overview

Detailed Ingredient List

• For the Red Lentil Dal (Parippu):
  • 1 cup red lentils (masoor dal), rinsed
  • 2 cups water
  • 1/2 cup coconut milk (full fat or lite)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green chili, sliced (optional)
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 6-8 fresh curry leaves
  • 1 tbsp coconut oil or neutral oil
  • Salt, to taste
• For the Pol Sambol (Coconut Relish):
  • 1 cup fresh grated coconut (or unsweetened desiccated coconut, rehydrated)
  • 1 small red onion, finely chopped
  • 1-2 fresh red chilies or 1 tsp chili flakes (adjust to taste)
  • Juice of 1 lime
  • 1/2 tsp salt
  • (Optional) 1 tsp Maldive fish flakes (omit for vegan)
• For the Eggplant Moju (Wambatu Moju):
  • 2 medium eggplants, cut into batons
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, sliced
  • 2 green chilies, sliced lengthwise
  • 1/4 cup coconut oil (for frying)
  • 1 tbsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 cup white vinegar
  • 1 tbsp sugar
  • Salt, to taste
• For the Rice:
  • 2 cups basmati or Sri Lankan short-grain rice
  • Water for boiling
  • Pinch of salt

Equipment

• Medium saucepan (for dal)
• Small mixing bowl (for sambol)
• Large skillet or wok (for eggplant moju)
• Pot or rice cooker (for rice)
• Wooden spoon or spatula
• Fine mesh strainer (for rinsing lentils and rice)
• Knife and cutting board
• Serving dishes or platter

Instructions

1. Start the Rice:
   1. Rinse 2 cups rice in a fine mesh strainer until water runs clear.
   2. Add rice and a pinch of salt to a pot with 3.5 cups water. Bring to a boil, then cover and reduce to a simmer. Cook for 12-15 minutes (basmati) or until tender.
   3. Remove from heat, fluff with a fork, and keep covered until ready to serve.
2. Prepare the Red Lentil Dal (Parippu):
   1. In a medium saucepan, heat 1 tbsp coconut oil over medium heat.
   2. Add onion, garlic, and curry leaves. Sauté for 2-3 minutes until fragrant.
   3. Add rinsed red lentils, turmeric, cumin, and green chili (if using).
   4. Pour in 2 cups water. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam as needed.
   5. Simmer uncovered for 12-15 minutes, stirring occasionally, until lentils are soft and beginning to break down.
   6. Stir in coconut milk and cook for another 3-5 minutes until creamy. Add salt to taste. Remove from heat and set aside.
3. Make the Pol Sambol (Coconut Relish):
   1. If using desiccated coconut, rehydrate with 2-3 tbsp warm water and let sit for 5 minutes.
   2. In a small bowl, combine grated coconut, red onion, chili, and salt.
   3. Pound or mix with the back of a spoon until well combined and slightly juicy.
   4. Stir in lime juice (and Maldive fish flakes if using, but omit for vegan).
   5. Taste and adjust seasoning. Cover and set aside.
4. Cook the Eggplant Moju (Wambatu Moju):
   1. Heat coconut oil in a large skillet over medium-high heat. Fry eggplant batons in batches until golden and soft, about 5-7 minutes. Drain on paper towels.
   2. In the same skillet, add mustard seeds and let them pop for 30 seconds.
   3. Add onion, garlic, and green chilies. Sauté 3-4 minutes until softened.
   4. Stir in turmeric, chili powder, and sugar. Cook for 1 minute.
   5. Return eggplant to the pan, add vinegar, and toss everything together. Cook for another 3-4 minutes until fragrant and slightly sticky. Season with salt.
   6. Remove from heat. Let cool slightly before serving.
5. Assemble the Platter:
   1. Spoon a mound of steamed rice onto each plate.
   2. Add a generous helping of dal, a scoop of eggplant moju, and a side of pol sambol.
   3. Garnish with extra curry leaves or fresh cilantro if desired. Enjoy hot!

Tips & Variations

• Tip: For extra creaminess, use full-fat coconut milk in the dal and add a tablespoon to the eggplant moju just before serving!

• Swap in other vegetables for the moju—try okra, green beans, or even potatoes.
• Adjust heat levels by adding or omitting chilies according to your preference.
• If you love meal prep, double the dal and sambol—they keep well for 3-4 days in the fridge.
• Gluten-Free: All components are naturally gluten-free!
• For a different flavor, try adding a pinch of smoked paprika or a squeeze of tamarind to the eggplant.

• “Sri Lankan food is all about balancing sweet, sour, salty, and spicy. Taste as you go and adjust seasoning for your perfect platter.”

Nutrition Facts

Note: Nutrition will vary based on exact ingredients and serving size. All values are estimates.

Serving Suggestions

• Serve this platter as a hearty lunch or dinner, accompanied by a fresh cucumber salad or pickled vegetables for crunch.
• Pair with homemade vegan flour tortillas for a fusion twist—perfect for scooping up dal and sambol.
• Finish your meal with a glass of vegan chocolate milk or a cup of spiced Ceylon tea.
• Hosting a dinner party? Add more Sri Lankan sides, like tempered potatoes or beetroot curry, for a festive spread.
• If you’re in the mood for more global flavors, try this alongside our Vegan Cuban Recipes or Veg Maharashtrian Recipes for a colorful, international feast.

Conclusion

There’s something truly special about a Sri Lankan vegetarian platter—it’s a meal that tells a story of tradition, family, and the bounty of the earth. With every bite, you’ll taste the depth of coconut, the warmth of spices, and the freshness of local produce.

This recipe is as comforting for a weeknight dinner as it is impressive for a celebratory gathering, and it’s easy to adapt to your tastes and dietary needs.

If you enjoyed this recipe, don’t forget to explore more plant-based inspiration on our site, like the Veggie Quesadilla Recipe Indian Style or our Vegan Slow Cooker Recipe for Easy, Delicious Meals. Cooking is about creativity and joy, and Sri Lankan vegetarian food is the perfect way to bring both to your table.

Happy cooking—and let me know your favorite variations in the comments!

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