Chilli Rating

Mild

No Chilli

Chilli Rating

Medium

Chilli Rating

Hot

Vegan

Serves

Serving Suggestion:

Garnish with chopped coriander and serve.

Ingredients

400g Sri Lankan Curry Paste

‍

800ml tinned coconut milk

‍

800g diced sweet potato

‍

500g tinned chickpeas

‍

500g tinned lentils (yellow or green)

‍

15g chopped coriander to garnish

Method

1. Boil sweet potato until cooked but firm; drain and set aside.

‍

2. In a pan, heat up some cooking oil to medium heat. Add Sri Lankan Curry Paste; mix well and stir fry for 1-2 minutes.

‍

3. Add chickpeas and lentils; stir fry for 2-3mins.

‍

4. Add coconut milk and sweet potato; mix well. Bring to boil then lower heat to simmer for 15-20mins to desired consistency. Garnish and serve.

Recipes using Sri Lankan Curry Paste

all Recipes

Masala Chickpea Rice

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Sri Lankan Prawns

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Sri Lankan Coconut Kedgeree

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German Currywurst Hotdog

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Caribbean Lamb Roast

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Chicken Katsu Burger

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Chicken Coronation Burger

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Dal Coconut Curry

Ingredients

Method

NORTH AFRICANSPICE PASTe

Recipes using Sri Lankan Curry Paste

Masala Chickpea Rice

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Coconut Chicken Curry

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Sri Lankan Prawns

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Sri Lankan Coconut Kedgeree

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German Currywurst Hotdog

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Caribbean Lamb Roast

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Chicken Katsu Burger

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