This HelloFresh recipe of Sri Lankan Style Veggie Curry is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Sri Lankan Curry Powder
Vegetable Stock Paste(ContainsCelery)
Water for the Sauce
Water for the Rice
Preheat your oven to 200°C. Trim the carrot then halve lengthways (no need to peel). Chop into pieces about 2cm thick and pop onto one half of a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. Roast on the top shelf until golden and tender, 20-25 mins. When the carrots have been roasting for 5 mins, add the cauliflower florets to the other side of the baking tray. Drizzle with oil and season with salt and pepper. Roast both veg for the remaining 15-20 mins.
Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer to a bowl and set aside. Heat a splash of oil in the (now empty) pan on medium heat. When hot, add the mustard seeds and fry until they finish popping, 2-3 mins (don't be alarmed, they will jump a little in the pan!). Stir now and then. Reduce the heat if necessary.
Meanwhile, peel and grate the garlic (or use a garlic press). When the mustard seeds have finished popping, add the garlic, Sri Lankan curry powder and tomato puree to the pan. Next, add the coconut milk, vegetable stock paste and water for the sauce (see ingredients for amount). Stir to combine, bring to a boil then lower the heat and simmer gently until slightly thickened, 5-6 mins.
While the sauce cooks, zest and halve the lime. Halve the chilli lengthways, deseed then finely chop. Pop the lime zest and red chilli (use less if you don't like spice) into the bowl with the desiccated coconut. Squeeze in the juice from a quarter of the lime, season with salt and mix well to combine. This is your coconut sambol, keep it aside for now.
Once the sauce has thickened, season it with salt and pepper. Squeeze in the remaining lime juice, stirring well to combine. Taste and add more salt, pepper or lime juice if needed. When the roasted veg is ready, remove it from the oven and gently stir it through the sauce. Divide the rice between your bowls. Spoon the Sri Lankan style veggie curry over the rice and generously sprinkle over the coconut sambol. Enjoy!