🇱🇰 Sri Lanka recipe
Rice and Curry
Rice and curry is not a single dish but a way of eating that defines Sri Lankan cuisine. A mound of steamed rice sits at the center of the plate, surrounded by a constellation of curries, sambols, mallums, and pickles. Each meal is unique, varying by region, season, and household, but the harmony of flavors — spicy, sour, sweet, and bitter — is always the goal. This version features a classic combination of dhal curry, a vegetable curry, and pol sambol.
Prep20 mins
Cook1 hr 10 mins
Serves4
Difficultymedium
Ingredients
- 400g long-grain white rice or Sri Lankan red rice
- 200g red lentils, rinsed
- 400ml coconut milk
- 200ml water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, slit lengthwise
- 15 fresh curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2 tablespoons Sri Lankan roasted curry powder
- 1 cinnamon stick (5cm)
- 1 pandan leaf, knotted
- 2 medium potatoes, cubed
- 200g green beans, cut into 2cm pieces
- 2 tablespoons coconut oil
- 1 teaspoon chili flakes
- Salt to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 18 g
- Carbs
- 72 g
- Fat
- 16 g
