HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSri Lankan Style Veggie Curry
Sri Lankan Style Veggie Curry

Sri Lankan Style Veggie Curry

with Coconut Sambol and Basmati Rice

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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. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


300 grams

Cauliflower Florets

150 grams

Basmati Rice

15 grams

Desiccated Coconut

1 sachet

Mustard Seeds


1 unit(s)

Garlic Clove

1 sachet

Sri Lankan Curry Powder

1 sachet

Tomato Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


½ unit(s)


1 unit(s)

Red Chilli

Not included in your delivery

100 milliliter(s)

Water for the Sauce

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat25.0 g
of which saturates20.0 g
Carbohydrate79 g
of which sugars12.0 g
Protein13 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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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!