Blog, lickthespoonblog, Soul food, Uncategorized, vegan, vetyogi, Well-being

Food with love: Sri Lankan Curry (vegan)

I am very excited to share with you the recipe for one of my favourite curries, and who doesn’t love a curry? Courtesy once again of culinary queen, Rosie (Lickthespoonblog), not only does a portion of this curry give a warm fuzzy feeling, but also 2 of your 5 a day! It’s healthy and delicious, and works well as leftovers, both fresh and frozen, so a batch of this can keep you going for a few meals.

“Food has a culture. It has a history. It has a story. It has relationships.” – Winona Laduke


Enjoy. From Rosie, with love:

It’s great just served in a bowl curled up on the sofa. It isn’t too heavy and yet is warming and somehow the colours and smells make you feel as though you are somewhere sunny and warm. Dare I say it, this meal actually feels as though it’s doing your body good! All it needs to go with it is either some couscous or brown basmati rice. If you are feeling really organised you can roast the veggies in advance and stash them in the fridge. You can make the sauce in advance too so this meal, particularly when served with couscous, becomes an assembly job on the night and ready in minutes. Any leftovers of the rice/curry make a great packed lunch the next day – microwaved or at room temperature.




Ingredients (serves 2-3) 

  • Small butternut squash
  • Small cauliflower
  • 2 large carrots
  • Large red pepper
  • 1 red chilli
  • 6 tbsp Vegetable or coconut oil
  • 1 onion
  • 2.5 cm piece of root ginger, grated
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g tin chopped tomatoes
  • 400g tin coconut milk
  • Juice of half a lemon
  • 1tsp brown sugar
  • Salt and pepper
  • 3 large handfuls of baby spinach






  1. Peel and de-seed the squash and chop into bite-sized pieces
  2. Separate the cauliflower into small florets
  3. Peel and chop the carrot into the same sized pieces as the squash
  4. De-seed the red pepper and cut into bite-sized strips
  5. Put the squash, cauliflower, carrots and red pepper onto a baking tray and toss in 3tbsp of your chosen oil. Season with salt and pepper and roast for 30-40 mins in 200c oven until veg is lightly tinged and soft
  6. Whilst veg is roasting make the sauce. Finely chop the onion and soften for 6-8 mins in remaining oil in a large pan
  7. Add all the spices and continue to cook for a further three minutes stirring regularly so it doesn’t catch
  8. Add tomatoes, coconut milk, lemon and brown sugar. Season, stir to combine, and bring to boil before reducing heat so sauce can simmer and thicken for 20 mins
  9. When roast veg are ready, and sauce has thickened bring the curry together by adding spinach to the sauce, cooking until wilted, and then gently folding in the remaining vegetables.
  10. Simmer for a couple more minutes before serving on couscous or brown rice.




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