Dairy-Free Sri Lankan Vegetable Curry (Vegetable Kalu Pol)

Ingredients

• 4 cups Mixed vegetables (e.g., potatoes, carrots, green beans, eggplant)
• 1 cup Unsweetened shredded coconut
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 Green chilies
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 10 Curry leaves
• 1 cup Coconut milk
• 0.5 cup Water
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Spread the 1 cup of unsweetened shredded coconut evenly on a baking sheet. Roast for 10 to 15 minutes, or until the coconut is golden brown and smells fragrant. Watch it closely to prevent burning.
2. 2While the coconut is roasting, prepare your vegetables. Cut the 4 cups of mixed vegetables into bite-sized pieces, about 2.54 cm cubes. Finely chop the 3 cloves of garlic and grate the 2.54 cm of ginger. Slice the 2 green chilies.
3. 3Heat the 2 tablespoons of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it looks softened and translucent. Add the chopped garlic and grated ginger, and cook for 1 minute more until fragrant.
4. 4Add the 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, and the 10 curry leaves to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the cut 4 cups of mixed vegetables and the roasted 1 cup of unsweetened shredded coconut to the pot. Stir everything well to coat the vegetables and coconut with the spice mixture.
6. 6Pour in the 1 cup of coconut milk and the 0.5 cup of water. Stir to combine, then bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30 minutes, or until the vegetables are tender and the sauce has thickened slightly.
7. 7Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste the curry and add more salt or pepper if needed. Serve the dairy-free Sri Lankan vegetable curry hot with rice or roti.

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