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Sri Lankan Spiced Vegetable Curry with Coriander Yoghurt

Serves: 8

Ready in: 60 mins +

Eco Friendly Freezes Well

Know your nutrients

400 -
22.1g -
17g -
12.8g -
0.45g -
9.1g -
41.4g -
7.3g -
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Sri Lankan Spiced Vegetable Curry with Coriander Yoghurt Recipe: Veggie


[hd]For the roasted curry powder[/hd]
½ tbsp coriander seeds
1 tbsp cumin and fennel seed
2.5cm cinnamon stick
5 cardamom pods
½ tsp black mustard seeds
1 tsp fenugreek seeds
½ tsp black peppercorns
1 dried chilli
1 tbsp basmati rice

[hd]For the sauce[/hd]
2 onions, sliced
3 garlic cloves, sliced
6cm piece fresh ginger, grated
2 lemongrass stalks, each
chopped into 6 bits
10 curry leaves
7cm cinnamon stick
4 cloves
5 cardamom pods
1 tsp turmeric
2 tsp chilli powder
2 tbsp of the roasted curry powder (the one you'll just have made!)
800ml coconut milk
800ml veg stock (use a stock cube if you like)
150g Total Greek Yoghurt
15g palm sugar
1 ½ limes, juiced

[hd]For the vegetables[/hd]
200g butternut squash, peeled,
diced and cut into 1in cubes
½ small cauliflower, cut into large florets
10 shiitake mushrooms, thickly sliced
2 courgettes, fairly thickly sliced
1 red pepper, diced
40 French beans, cut in half

[hd]To serve[/hd]
100g Total Greek Yoghurt, a handful of fresh coriander and cooked sticky rice (optional)


  • First, make the roasted curry powder. Heat a frying pan and, without adding any oil, fry all of the spices and rice together – stirring occasionally. The spices will start to smoke a little and but be careful not to burn them. After they’ve darkened slightly in colour, tip out and cool.
  • Once cool, grind the spices to a fine powder using a pestle and mortar and put aside.
  • To make the sauce, heat a large casserole pan and pour in around a tablespoon of vegetable oil. Add in the onions, garlic, lemongrass and ginger and gently fry until a very pale golden colour.
  • Add the curry leaves, cinnamon, cloves, cardamom, turmeric, chilli powder and your homemade curry powder. Mix in well.
  • Pour in your vegetable stock and coconut milk and simmer for about 35 minutes.
  • Finally add the Greek yoghurt, palm sugar and the lime juice. Simmer for a further five minutes and then pass the sauce through a strainer to remove all the bits. Your sauce is made. Use around half of the sauce and freeze the rest for future use.
  • When ready to serve, prepare the veg as stated, heat your sauce and drop in the butternut squash and cauliflower. Two minutes later (if you like your squash very soft, 5-10 minutes later) add the mushrooms, courgette, pepper and green beans and cook for a further 3-4 minutes.
  • Mix the Greek yoghurt with the coriander. Serve the curry with sticky rice and a blob of coriander infused Greek yoghurt on top, if liked.
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