VEGETARIAN SRI LANKAN STEW
"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive "curry powder" with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.
Provided by kRiti2404
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the green beans, carrots and potatoes separately in the microwave al dente.
- In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
- Stir in all the spices and cook until aromatic (about 2 mins).
- Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
- Add the vegetables and simmer on low heat until stew has desired consistency.
- Serve warm over Basmati rice.
Nutrition Facts : Calories 337.7, Fat 14.7, SaturatedFat 6.1, Sodium 82.5, Carbohydrate 49.9, Fiber 7.1, Sugar 23.9, Protein 4.9
SRI LANKAN BRAISED ROOTS STEW & COCONUT DHAL DUMPLINGS
Combine the fabulous flavours of a Sri Lankan curry with the comfort of a British stew to make this sumptuous vegan dish accompanied by coconut dumplings
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 34
Steps:
- To make the curry powder: In a dry frying pan, toast the rice until it's browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container. Will keep for 2-3 weeks.
- Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chilli, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the veg are tender.
- For the dumplings, boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.
Nutrition Facts : Calories 474 calories, Fat 26 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
SRI LANKAN STYLE SPICY BEEF STEW
Make this only if you are a lover of spicy full-flavored food! plan ahead the beef needs to marinate for 6-24 hours, for extra heat add in some red chili flakes, when I made this dish I added in a cup of beef broth, I have listed that in the ingredients but you have the option of adding it in or omitting --- this dish is even better the next day, serve this with basmati rice :)
Provided by Kittencalrecipezazz
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan cook the first 4 spices over medium-low heat for about 6 minutes, stirring until toasted.
- Place the beef cubes in a large bowl.
- Toss the beef with the spices and 1 tablespoon ground black pepper.
- Cover and refrigerate for 6-24 hours.
- Heat oil in a Dutch oven over medium heat.
- Add in the onion, ginger, fresh garlic and jalapeno pepper; saute for about 3 minutes or until the onions are tender.
- Remove the onion mixture from the pot and place in a large bowl.
- Add in HALF of the beef cubes (adding in more oil if needed) cook browning on all sides of the meat; remove and place in the bowl with the onion mixture.
- Repeat with remaining beef cubes.
- Return the beef/onion mixture to the pot.
- Add/stir in broth (if using) coconut milk and white wine vinegar; bring to a boil.
- Cover and reduce heat to low and simmer for about 2 to 2-1/2 hours or until the beef is very tender.
- Season with salt to taste.
Nutrition Facts : Calories 1165.8, Fat 85.5, SaturatedFat 50.3, Cholesterol 204, Sodium 843.5, Carbohydrate 32.5, Fiber 8, Sugar 17.5, Protein 70.9
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