Channa’s quick vegetable curry

Channa’s quick vegetable curry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Ingredients

Quantity Ingredient
1 cup thick coconut milk
1 cup water
1 cup chicken stock
1 stalk lemongrass, bruised, white part only
10 curry leaves
500g pumpkin, peeled and cut into cubes
1 carrot, peeled and cut into cubes the same size as the pumpkin
1/2 cup cashew nuts
1 tablespoon curry powder
1/4 teaspoon saffron or ground turmeric
1/4 cup extra coconut milk or water
1/2 cup frozen peas
1 tablespoon lime juice
salt, to taste
1/2 cup coriander leaves, chopped

Method

  1. Place coconut milk, water and chicken stock in a saucepan and bring to the boil. Add the bruised lemongrass and curry leaves and cook for 2 minutes.
  2. Add pumpkin, carrot, nuts, curry powder and saffron and cook until pumpkin is still firm – about 6 minutes. If desired, add extra water or coconut milk for more juice. Add peas and cook for another minute.
  3. Add lime juice and season to taste. Serve with coriander leaves sprinkled on top.

Variations

  • Sometimes I add canned chickpeas instead of frozen peas.

    You can replace the carrot and pumpkin with your favourite vegetables or anything left in the fridge. If adding leafy vegetables such as spinach, bok choy or Asian greens, add them at the last minute, heat through and serve immediately.

    I add 1/2 teaspoon Maldive fish flakes at the same time as I add the salt, for extra flavour.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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