Step right up, folks! Are you ready to take your taste buds on a wild adventure through the exotic flavors of Sri Lankan cuisine? Look no further because today, I’m presenting to you an amazing vegetarian Sri Lankan stew recipe that will surely tantalize your taste buds and leave you craving for more!
I, as a passionate vegan chef, have always been fascinated with the rich and flavorful dishes of Sri Lanka. The aromatic spices, earthy herbs, and luscious coconut milk form an unbeatable combination that is both unique and irresistible.
This vegetarian Sri Lankan stew recipe packs all of these flavors into one amazing dish, made with hearty potatoes, sweet carrots, and crunchy green beans. And the spices? Oh boy, let me tell ya! You’ll be using cumin powder, coriander powder, turmeric, bay leaf, cloves, cinnamon, serrano chili – just to name a few! It’ll be like having a festival in your mouth!
Sri Lankan cuisine is undoubtedly a celebration of flavor and color. Each dish is steeped in tradition and often showcases local vegetables that are abundant in the region. In this recipe, we’ve stuck to the roots of Sri Lankan cooking by choosing local vegetables which are sure to please your palate.
And wait! There’s more! This vegetarian Sri Lankan stew is not only delicious but also vegan friendly! That’s right; we’ve replaced any animal-based ingredients with plant-based ones to make a delightful veg stew that everyone can enjoy. So pour yourself a cuppa tea (or maybe something stronger), sit back and let me show you how to recreate this authentic Sri Lankan dish with ease.
Are you ready? Let’s start cooking!
Why You’ll Love This Recipe
Listen up folks, I’ve got the inside scoop on why you’ll fall head over heels for this Vegetarian Sri Lankan Stew Recipe. This dish is not only packed with flavor, but also incredibly satisfying and nourishing.
Firstly, let’s talk about the ingredients. This recipe is loaded with nutritious vegetables such as potatoes, carrots, and green beans. It’s also seasoned to perfection with garam masala, coriander powder, cumin powder, turmeric, bay leaf, cloves, cinnamon and serrano chili that add a depth of flavor unique to Sri Lankan cuisine.
But wait, there’s more! The creamy base of the stew is comprised of thin coconut milk and butter (or vegan butter if you prefer), making this dish perfect for those in need of a gluten-free or vegan option.
Now let’s move on to the cooking process – this recipe is incredibly easy to follow and can be made in either a saucepan or wok. You simply heat up some coconut oil in the pan, fry up some mustard seeds and curry leaves until they start to sizzle then throw in your vegetables and spices.
After that initial preparation step all you need to do is mix everything together and simmer for about 20 minutes before adding the final ingredient, which gives it an added creaminess – coconut milk.
But what really sets this recipe apart from others is its versatility. Not only can it be served as a standalone meal but it also pairs beautifully with dishes such as cashew curry or beetroot curry for those who enjoy different tastes in their meals.
In addition to all of these amazing qualities, this vegetarian sri lankan vegetable stew recipe can also be made ahead of time and stored for days without losing its flavor so you can enjoy the leftovers later if you’re short on time or energy.
So go ahead and give this delicious meal a try – I guarantee it’ll become a staple in your recipe collection!
Let me introduce you to the star players of this Vegetarian Sri Lankan Stew Recipe. Here are the ingredients you need if you want to get cooking in earnest.
- Potatoes: 2 medium-sized
- Carrots: 2 large
- Green Beans: 200g trimmed and chopped
- Salt: 3/4 tsp
- Coconut Milk: 1 can (400ml)
- Garam Masala: 1 tsp
- Coriander Powder: ½ tsp
- Cumin Powder: ½ tsp
- Turmeric: 1 tsp
- Bay Leaf: 1
- Cloves: 2 whole
- Cinnamon: a small stick
- Serrano Chili: finely chopped, dependent on your preference for heat, around one will give it a little kick.
- Garlic Clove: minced, one clove is good.
- Yellow Onion: finely sliced, two onions should suffice.
- Butter/Brown Sugar Alternative or Substitute Vegetable Oil
- Authentic Sri Lankan curry won’t be complete without some traditional ingredients: get ready to hunt down these essentials if they’re not yet resting in your pantry.
- Curry Leaves: 1 sprig
- Mustard Seeds: 1½ tsp
- Thin Coconut milk: 1 cup.
This list of ingredients is guaranteed to produce an aromatic and flavorful Sri Lankan vegetable stew that you’ll love!
The Recipe How-To
Now that you have gathered all the necessary ingredients, let’s get started on making this delicious Vegetarian Sri Lankan Stew!
Step 1: Prepare the Vegetables
Begin by washing and peeling 2 large potatoes, 2 medium-sized carrots and a handful of green beans. Chop them into bite-size pieces and set them aside.
Step 2: Heat Up the Saucepan
In a saucepan or wok over medium heat, add 1 tbsp of coconut oil. Once heated, add 1 tsp of mustard seeds and wait till they start to crackle.
Step 3: Add in the Onion and Garlic
Add finely sliced 1 onion and stir it around until it turns translucent. Then add chopped 2 cloves of garlic, 1 serrano chili, and a bay leaf. Keep stirring for a minute until the raw fragrance disappears.
Step 4: Add in the Spices
Next, add ½ tsp garam masala powder, ½ tsp coriander powder, 1½ tsp cumin powder, and 1 tsp turmeric powder into the saucepan or wok. Stir everything together for a minute or two.
Step 5: Add in Vegetables
Now it’s time to add in the prepared vegetables to the mixture. First, add in potatoes followed by carrots and green beans. Mix everything carefully with spices.
Step 6: Cook Everything Together
Add in thin coconut milk followed by some water. The amount of liquid required depends on how thick you want your stew. Let everything come up to a boil then lower down to a simmer.
Step 7: Let it Simmer
Add in some curry leaves and keep stirring occasionally, so the stew doesn’t stick to the bottom of the pan. Continue simmering until your vegetables are cooked through but not mushy. This will take about 20-25 minutes.
Step 8: Finish with Coconut Milk
Once your vegetables are cooked through, turn off the heat and count in canned coconut milk (preferably thick) and mix well before reheating. You can also garnish it with more curry leaves if you like.
This step is most crucial since it is where all flavor components come together into a thick gravy-like consistency that should cover your spoon once lifted up.
And there it is – your delicious Vegan Sri Lankan Stew dish! Serve hot with some steaming rice, roti or any bread of your choice!
Substitutions and Variations
One of the best things about cooking is the freedom to experiment with ingredients and adjust recipes according to personal preference. In this vegetarian Sri Lankan stew recipe, there are several opportunities to switch up ingredients for a different twist on the dish. Here are some substitution and variation ideas:
– Potatoes: If you prefer a different type of potato, such as sweet potato or Yukon Gold, feel free to use them instead of red potatoes.
– Carrots: Green beans and carrots can be interchangeable in this recipe. If you’re not a fan of carrots, try substituting them with more diced potatoes or other vegetables such as peas, zucchini, or broccoli.
– Spice Mix: Garam masala, coriander powder, and cumin powder are essential ingredients that give this dish its unique flavor profile. However, if you don’t have these spices on hand, you can still use curry powder or a blend of your favorite spices (such as paprika or chili powder). Adjust the amounts according to taste.
– Serrano Chili: The serrano chili adds a nice kick of heat to the dish but can be omitted if you don’t like spicy food. Alternatively, if you like spicier dishes, add more chili pepper or use a hotter variety such as jalapeño or Thai chilies.
– Vegetables: This recipe is versatile and can accommodate various vegetables based on personal preference. Experiment with beetroot curry, cashew curry, bean curry, pumpkin curry, sweet potato, green beans to introduce a sensory experience – spicy sour texture and fullness from each bite.
– Vegan Substitutes: To make this recipe vegan-friendly use vegetable butter instead of traditional butter; then substitute thin coconut milk for the traditional cow milk product.
Remember to be adventurous in cooking hot dishes by trying new flavors and expanding your palate. The magic lies in the versatility that comes from mixing things up!
Serving and Pairing
Congratulations on creating a delicious Sri Lankan vegetable stew! Now the question is, how best to savor it?
This flavorful, vegan Sri Lankan vegetable stew is a perfect stand-alone meal that can be enjoyed with some basmati rice or naan bread. Alternatively, you might want to have some crunchy papadum on the side for a texture contrast. I recommend serving this delicious stew with a sprinkling of chopped fresh cilantro, which imparts a fragrant and herbaceous touch.
If you’re hosting a dinner party or potluck, liven up your table with a colorful platter of vegetable samosas and chutneys. Sliced cucumbers dressed with coriander leaves and lemon juice will also add refreshing crunch to the meal.
For wine pairing, you could go for something light like Sauvignon Blanc, Riesling or Pinot Noir. If you prefer beer, try pairing this dish with an IPA or wheat beer.
If you have any leftovers (which is unlikely), store them in an air-tight container in the refrigerator. When reheating, gently warm on low heat to maintain the integrity of the vegetables.
Enjoy this spicy, aromatic Sri Lankan Vegetable Stew on its own or as an excellent accompaniment to any other Sri Lankan or Indian dish. This vegan-friendly stew will undoubtedly become one of your favorite easy-to-prepare meals in no time!
Make-Ahead, Storing and Reheating
This amazing Sri Lankan vegetable stew recipe is perfect for make-ahead meals, storing and reheating. It’s an ideal dish to prepare if you don’t have enough time during the weekdays – make a big batch on the weekend and enjoy it throughout the week!
To store your stew, let it cool down completely then transfer to an airtight container or covered bowl. You can keep it in the fridge for up to 5 days, but I recommend using it within 3 days for optimal freshness. Alternatively, you can freeze it in freezer-safe containers or bags for up to 3 months.
When you’re ready to enjoy your delicious veg stew, reheat it over low heat on the stovetop or in the microwave. If your stew has thickened in the refrigerator or freezer, you can add a splash of vegetable broth or thin coconut milk to loosen it up again.
Remember that some ingredients like potatoes and green beans might soften and lose their texture after reheating, but this won’t affect their flavor. If you want to freshen up the taste of your veg stew before reheating, you can sprinkle some fresh cilantro or lime juice on top when serving.
With its warm and hearty flavors, this vegetarian Sri Lankan stew is versatile and comforting – the perfect meal option for busy weeknights or when you simply want a quick bite that still packs a punch. Whether you’re looking for a cozy lunch in winter or a light dinner on the terrace in summer, this veg stew will surely become one of your favorites!
Tips for Perfect Results
If you’re looking to make the best Sri Lankan stew, here are some tips to ensure perfect results every time:
1. Don’t overcook the vegetables
As with any vegetable stew, it’s important not to overcook the veggies in the Sri Lankan Stew recipe. The potatoes, carrots, and green beans will lose their texture and flavor if cooked for too long. I suggest cooking them until they are just tender before adding the coconut milk.
2. Use fresh spices
Fresh spices will make a huge difference in the flavor of your stew. Make sure your garam masala, coriander powder, cumin powder, and turmeric are as fresh as possible for optimal results.
3. Taste as you go
Taste your stew as you cook it and adjust seasoning accordingly. If you find it needs more salt or spice, add it slowly and taste again before adjusting further.
4. Let it simmer
Letting the stew simmer for at least 20 minutes allows all of the flavors to meld together beautifully. This also gives you some extra time to prep for serving.
5. Add curry leaves at the right moment
Curry leaves add an essential depth of flavor to this dish, but they can also add bitterness if cooked for too long. Add them at the same time as the coconut milk to fully infuse their aroma into your stew.
6. Make it ahead
This vegetarian Sri Lankan stew recipe is a great make-ahead option as its flavors only get better with time! If you know you’ll be short on time during meal prep later in the week, cook this up ahead of time and reheat just before serving.
By following these tips, you will create a delicious vegetarian Sri Lankan stew that’s packed with authentic flavors inspired by southwestern cuisine while keeping true to its vegan roots.
As we wrap up this Vegetarian Sri Lankan Stew Recipe article, it’s important to address any lingering questions or concerns you may have. Here in the FAQ section, I will answer some of the most commonly asked questions about this recipe to ease your mind and ensure your success in the kitchen. So, let’s dive in!
How to make vegetarian stew dreamlight valley?
Before you start cooking, make sure to gather 1 carrot, 1 potato, and 1 onion. Then head over to your cooking station and put these ingredients into your pot. To kickstart your cooking, just add one piece of coal.
How to add Flavour to veg stew?
When it comes to cooking beans and squash, adding bay leaves or a bouquet garni can really enhance the flavors. Another great option is to use sage or rosemary, both of which pair well with these ingredients. To give the beans a thicker texture, whole cloves of garlic can be added to the mix. Simply toss them in while the beans are cooking and allow them to soften. This will add an extra element of depth and richness to the dish.
What are the most common vegetables in stew?
Certain vegetables are more suited for specific cooking techniques than others. Root vegetables like carrots, onions, chard, spinach, and lettuce are well-suited for stewing, while potatoes, leeks, cabbage, and porcini mushrooms are better suited for braising.
What is vegetarian stew?
This recipe is a delicious fusion of creamy curry using a variety of vegetables and a blend of dry spices, with the added richness of both thick and thin coconut milk. This dish is commonly paired with either flaky Malabar parotta or appam, and is also a popular accompaniment to idiyappam and ghee rice.
In conclusion, this vegetarian Sri Lankan stew recipe is a delicious and nutritious meal option for anyone looking for a flavorful and comforting dish. With its mix of aromatic spices and hearty vegetables, this recipe will surely transport you to the vibrant cuisine of Sri Lanka.
Not only is this recipe satisfying and mouth-watering, but it also offers a range of health benefits. The addition of nutrient-rich ingredients like potatoes, carrots, and green beans make this stew a great source of vitamins, minerals, and fiber. Plus, with its vegan and gluten-free options, this recipe is perfect for those with food sensitivities or dietary restrictions.
So what are you waiting for? Give this recipe a try and experience the best of Sri Lankan vegetarian cuisine. With its exceptional flavor and nutritional value, this stew will soon become a staple in your menu rotation. Whether you’re serving it up for dinner parties or cozy nights in, this dish will surely please any palate. So go ahead and dig in – you won’t regret it!
Vegetarian Sri Lankan Stew Recipe
- 2 tablespoons cooking oil or 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- 1/2 serrano chili, slit lengthwise
- 1/4 teaspoon cinnamon
- 3 cloves
- 1 bay leaf
- 1/4 teaspoon turmeric
- 3/4 teaspoon cumin powder
- 3/4 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 0.5 (6 1/4 ounce) can coconut milk
- 2 cups green beans, cut to 1 inch length
- 2 cups carrots, cut lengthwise to 1 inch length
- 2 cups potatoes, cut long and thin to 1 inch length
- Cook the green beans, carrots and potatoes separately in the microwave al dente.
- In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
- Stir in all the spices and cook until aromatic (about 2 mins).
- Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
- Add the vegetables and simmer on low heat until stew has desired consistency.
- Serve warm over Basmati rice.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.