Like most of the Asian Curries the Lankan Curry too is made with coconut as its base. Unfortunately my niece does not like the idea of coconut in the curry and I always put these curries for some other time. While making the Lankan Cuisine I could not postpone , and since the Dry Potato Curry was one of the dishes in the meal, I knew she would happily eat the meal.
The curry was delicious, with all those veggies and had a lovely flavor. The coconut was not very prominent , the tomatoes gave it a wonderful flavor. The curry powder is a must and I made some home made freshly ground curry powder for this curry.
2 potatoes, cubed
6-8 florets cauliflower
8 button mushrooms
1 large onion, sliced
2 carrots, sliced
6 tbsp vegetable ghee or oil
2 garlic cloves, crushed
2 inch piece fresh ginger, chopped finely
1-2 fresh green chillies
seeded and chopped
1 tbsp paprika
2 tsp ground coriander
1 3/4 cups vegetable stock
2-3 chopped tomatoes, chopped
1 green bell pepper, seeded and sliced
1 tbsp corn starch
1 tetra pack coconut milk
2-3 tbsp ground almonds
Salt to taste
Heat the ghee or oil in a large saucepan.
Add the onion, potato, cauliflower and carrots and cook gently for 3 minutes, stirring frequently.
Add the garlic, ginger, chillies, paprika, ground coriander, and curry powder and cook for a minute or two stirring.
Add the stock, tomatoes, and mushrooms and season with salt.
Cover and simmer gently for about 30 minutes, or until tender, stirring occasionally. Add the green bell pepper, cover and continue cooking for further 5 minutes.
Smoothly blend the cornstarch with the coconut milk and stir into the mixture.
Add the ground almonds and simmer for 2 minutes, stirring all the time.
Season with salt if necessary.