Sri Lankan Vegetable Curry (Vegan and Gluten-Free)

Ingredients

• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 10 leaves Curry leaves
• 2 small Green chilies
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 can Coconut milk
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Green beans
• 1 cup Cauliflower florets
• 1 tsp Salt

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

Instructions

1. 1Heat the 2 tbsp of coconut oil in a large heavy-bottomed pot over medium heat (176.7°C / 177°C). Add the 1 medium onion, cut into 1.27 cm pieces, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Add the 3 cloves of garlic, minced, the 2.54 cm of ginger, grated, the 10 curry leaves, and the 2 small green chilies, thinly sliced. Cook for 1 minute, stirring constantly, until you can smell the spices and aromatics.
3. 3Stir in the 1 tsp of turmeric powder, 1 tsp of cumin powder, and 1 tsp of coriander powder. Cook for 1 more minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1 can of coconut milk. Add the 2 medium potatoes, peeled and cut into 2.54 cm cubes, the 2 medium carrots, peeled and cut into 1.27 cm thick rounds, the 1 cup of green beans, trimmed and cut into 2.54 cm pieces, and the 1 cup of cauliflower florets.
5. 5Increase the heat to medium-high (204.4°C / 204°C) and bring the curry to a gentle simmer. Once simmering, reduce the heat to low (93.33°C / 93°C), cover the pot, and cook for 25-30 minutes, or until the potatoes and carrots are fork-tender.
6. 6Stir in the 1 tsp of salt. Taste and add more salt if needed.
7. 7Serve the Sri Lankan Vegetable Curry hot with rice.

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