Recipes

Sri Lankan Vegetable Curry

This fibre-packed Sri Lankan roasted vegetable curry is a vibrant, nourishing dish that’s naturally vegetarian and low in salt. Sweet roasted vegetables meet creamy coconut milk and aromatic spices for a warming bowl that’s as healthy as it is comforting. Rich in plant-based nutrients and bursting with flavour, served with fresh, homemade roti, it’s perfect for a satisfying weeknight dinner or a special meat-free feast.

Method

1. Begin by preparing the dough for the rotis. In a mixing bowl, combine the flour and yoghurt. Gradually add the warm water, mixing until a soft dough forms. Knead the dough for 5 minutes until smooth and elastic. Cover the dough with a damp tea towel and let it rest for 20–30 minutes.
2. While the dough rests, preheat the oven to 180°C. Chop the butternut squash and sweet potato into 2cm cubes – you can leave the skin on for extra fibre. Toss in half the olive oil and put in a roasting dish. Roast in the oven for 20-25 minutes.
3. Cut the red peppers into 4cm chunks and add these to the roasting dish 10 minutes before the butternut squash and sweet potato is cooked.
4. Dice the onion, mince the garlic, grate the ginger and finely chop the chilli. Heat the remaining olive oil in a large pan over medium heat. Add red onion and cook for 5–6 mins until softened.
5. Stir in garlic, ginger, and the chilli and cook 1–2 mins until fragrant.
6. Add turmeric, cumin, coriander, paprika, curry leaves, and cinnamon stick. Stir for 1 minute to toast the spices.
7. Add the coconut milk and stock and simmer for 5 minutes.
8. Add roasted butternut squash, sweet potato and peppers to the pan and simmer for a final 5 minutes before squeezing in the lime juice. Leave the curry in the hot pan while you make the rotis.
9. Divide the dough into 8 equal portions and roll each into a thin circle on a lightly floured surface. Heat a non-stick pan over medium-high heat. Cook each roti for 1–2 minutes per side until puffed and lightly browned, pressing gently with a spatula if needed.
10. Remove the cinnamon stick from the curry, top with fresh, chopped coriander and serve with the rotis.