A ridiculously easy and healthy recipe for when you’re craving a curry but it’s not cheat day…
I spontaneously made this Sri Lankan vegetable curry with my dear friend, Emily, the other week. Most of the ingredients are spices that we already had in the kitchen. All we needed to add were vegetables, coconut milk and white fish – an optional addition for the non-veggies.
Served with brown rice, this was a satisfying, filling and healthy meal. Most of all, we were impressed with how quick it was to put together!
1 1/2 tbsp coconut or sunflower oil
1 onion, finely chopped
5 cloves garlic, crushed
1/2 tsp ground cinnamon
1 1/2 tbsp curry powder
1/2 tsp chilli powder
1 tsp garam masala
1 tsp paprika
1/2 tsp salt
1 tsp black pepper
16 cherry tomatoes, halved
2 x 400ml cans coconut milk
2 carrots, thinly sliced
1 green pepper, chopped
1 spring onion
200g skinless, boneless cod fillets
2 cups brown rice
1. Heat oil over medium heat in a large pan before adding onions. Sauté for 5 mins.
2. Add crushed garlic and fry for 1 min.
3. Add all spices, tomatoes, salt and pepper to the pan and fry for a further 2 mins.
4. Add the coconut milk, carrots and green pepper and bring the mixture to a boil.
5. Reduce heat and simmer with lid on for 20-25 mins, stirring occasionally, until the vegetables have cooked through. If you are using fish, cut the fillets into bitesize pieces and add to the curry when there are 5 mins left to cook.
7. Whilst the curry simmers, place brown rice, 2 cups water and a pinch of salt into a pan and boil according to packet instructions. The rice and curry should be ready at the same time.
8. Serve with chopped spring onion to garnish.
If you liked this post, check out: Vegetarian Recipe: Sweet Potato, Chickpea & Spinach Curry
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