Tag Archives: the ceylon chef

Carrot and Green Bean Curry

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Carrot and Green Bean Curry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS 

150g green beans, snapped

150g carrots, julienned (strips)
2 cloves garlic, chopped

½ onion, chopped

1 green chilli, chopped

2 sprigs of curry leavesSmall cinnamon stick2 tablespoons olive oil1 teaspoon raw curry powder¼ teaspoon turmeric powder½ teaspoon mustard powder¼ cup water

½ cup coconut milk

Salt to taste

 

 

 

 

 

METHOD

  • Fry onion, garlic, cinnamon stick and curry leaves
  • Add curry powder, mustard and turmeric and fry for 3 minutes
  • Add beans and carrots, mix well
  • Add ¼ cup of water and allow to cook, covered for 5 minutes
  • Add coconut milk, simmer for a further 2 or 3 minutes
  • Check seasoning
  • Serve with rice

Purple carrots I bought at the farmer’s market 

 

Sri Lankan Noodles

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At home, this dish is served on special occasions. It is a 100% vegetarian, traditional dinner. Serve it by itself, or with chicken curry, or with my devilled potatoes. You don’t have to follow the recipe exactly – use whatever vegetables you like.

 

Sri Lankan Noodles

INGREDIENTS

300g  noodles

75g carrots, cut into strips (or julienne)

75g leeks or spring onion, washed and sliced

½ onion, sliced

3 cloves of garlic, chopped

1 green or red chilli

3 tablespoon olive oil

2 eggs, beaten

Salt and ground black pepper

 

METHOD

  • Boil the noodles for about 15 minutes, and drain
  • Heat the wok or pan, then add the oil
  • Fry the garlic and onion and when softened add the carrot and beaten eggs
  • Lastly, add the leeks or spring onion and mix well
  • Fry for about 5 minutes then remove from the heat
  • Add the seasoning and gently stir into the noodles

 

Enjoy!!! 

 

What do you call a fake noodle? An impasta…

Spinach and Lentil Curry

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Nivithi Parrippu Vanjanaya



INGREDIENTS

150g red lentils, washed
300g baby spinach, washed 
1/2 onion, chopped
3 cloves garlic, chopped
1 green chilli, chopped
2 sprigs curry leaves
1 teaspoon raw curry powder
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon mustard power
1 cup water
1 cup coconut milk
salt to taste

METHOD

  • Mix all the powdered ingredients together with the onion, garlic, chilli, curry leaves, and water, and add to the lentils in a saucepan
  • Cook until the lentils are nice and soft
  • Add the coconut milk and salt to taste
  • Return to a simmer and then add the spinach. Mix well, then remove from the heat immediately (to keep spinach green)
  • Check the seasoning
  • Serve with boiled rice or bread