White vegetable curry Sri Lankan style

Ingredients for 5 servings:

• 750 ml coconut milk, thin
• 1 medium-sized onion(s), finely chopped
• 2 chili peppers, green, slit and pitted
• ½ tsp ground turmeric
• 2 garlic cloves, finely chopped
• 1 tsp fresh ginger, finely grated
• 1 stalk(s) cinnamon, approx. 5 cm
• 2 leaves (pandan leaves), dried,
• 1 stalk of lemongrass
• 8 curry leaves
• 750 g vegetables of your choice, finely chopped
• 250 ml coconut milk, thick
• some salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Elolu kiri hodhi

In a large pot, cover all ingredients except the chopped vegetables with salt and the thin coconut milk and simmer uncovered for about 10 minutes. Then add the vegetables and salt and continue to simmer gently until the vegetables are just tender. Stir in the thick coconut milk and simmer for another 5 minutes. It goes well with cooked rice and as a complement to other curries. This is the simple basic recipe for the “White Curry” from Sri Lanka. You can cook it with beans, pumpkin, okra, bell peppers, potatoes, zucchini, asparagus, or other vegetables of your choice. Pandan leaves can be found in well-stocked Asian stores, but they can be omitted if necessary. The spiciness can be easily adjusted by adding chili peppers. This makes the recipe suitable for children who may not like it too spicy.