Free Recipe Sri Lankan Veggie Currie
Recipe Type: V Recipes
Recipe Preparation: simmer
Cooking Ingredients for Sri Lankan Veggie Currie Recipe
3 c Pumpkin (or squash); cut
-into two-inch cubes; with
-the skin on and the seeds
-removed
4 tb Oil
2 tb Chili powder (I used dried
-hab powder instead)
1 1-inch cinnamon stick
2 Pods cardamon; crushed
2 Whole cloves
2 tb Ground coriander
2 tb Ground cumin
2 ts Chopped garlic
2 ts Gingerroot; grated
4 Green chiles (I used 8
-yellow Bolivian Market
-Arivivis instead)
10 Curry leaves
Salt; to taste (about 2 tsp)
2 c Water
1 c Coconut milk
Sri Lankan Veggie Currie Preparation
From: anthony rue <true@ucet.ufl.edu> Date: Sun, 4 Aug 96 22:00:46 -0000 In unrelated news, the Gainesville Hotluck was a low key event. After a month without a rainy day, we didn”t have a dry hour yesterday. While the rain did help to keep the turnout low, we did have a bunch of Caribbean exchange students show up, bringing along all sorts of curries, stews, and Roti fillings. We were dancing to the soca beat until the park rangers came to toss us out. Thanks to the Capt”n Sleepy crew for sending along a few bottles of their best for us to sample. Oh, and here”s the recipe for a Sri Lankan veggie currie that I brought along as one of my offerings: (from Fire and Spice: The Cusine of Sri Lanka, by Heather Jansz Balasuriya) Heat oil in skillet. Add the chili powder (or powdered chiles) and fry for a minute or less, being careful not to burn it. Add the remaining spices, vegetables, and the pumpkin pieces. Toss the mixture gently until the pumpkin is coated with the spice mixture. Salt to taste. Add the water and coconut milk, and simmer until the pumpkin is tender. CHILE-HEADS DIGEST V3 #063 From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 4
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