Sri Lankan Okra Curry (vegan)
For 2 (For 4)
Onion: 1 (2)
Potato: 1 (2)
Okra: 250g (500g)
Cardamom Pods: 2 (4)
Cassia Stick : 1 (2)
Curry Leaves: 1 pod (2 pods)
Savoury Tarka: 1 pod (2 pods)
Green Chilli Puree: ½ sachet (1 sachet)
Kicking Colour Spice Blend: 1 pod (2 pods)
Coconut Milk: 1 tin (2 tins)
Palm Sugar: 1 pod (2 pods)
Lime: 1 (2)
Roti Breads: 4 (8)
Energy (kcal) 860 Fat 46g of which saturates 3g Carbohydrates 96g of which sugars 22g Protein 20g Salt 1.38g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Despite being a food-loving island, known for its tropical climate and spices, Sri Lanka doesn’t have much of a restaurant culture. Locals typically eat at home, though their food is far from homely. It’s not uncommon to see a dozen dishes on the table, accompanied with plenty of rice, roti and hoppers (rice-based pancakes and noodles). We can’t bring you that full symphony of a Sri Lankan meal, but you can still hit all the right notes: tender Okra, fluffy potato, a three-layer base of tarka herbs, spices and chilli, all simmered in coconut milk and squeezed with lime for a sauce that is refreshing, riotous and reassuring in equal measure.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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