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Louisa's Sri Lankan Vegetable Curry

February 2, 2018

Sri Lankan Vegetable Curry

Food

Here at Yalumba we love Viognier because it not only tastes great, it also pairs beautifully with food and is so versatile!

The classic French white wine variety has a refreshing yet spicy flavour profile, with the palate weight and texture of a red wine… in fact lots of people refer to Viognier as the “red wine drinkers white”.

Our Organic Viognier, is Pale straw in colour and has an enticing aroma of fennel, apricot nectar, jasmine and curry leaf, which makes it the ideal pairing for this delicious and wholesome Sri Lankan Vegetable Curry inspired by one of our head winemaker Louisa Rose’s favourite food blogs, Panning the Globe.

It’s the perfect mix of spice, subtle lime and curry flavours, which all work beautifully with the savoury palate of our Organic Viognier.

This dish is not only delicious but also completely vegan!


INGREDIENTS

  • 4 tablespoons vegetable oil
  • 2 brown onions
  • 3 green chilis
  • 2 tablespoons minced garlic
  • 1 tablespoon + 1 teaspoons minced fresh ginger
  • 1 cinnamon stick
  • 8 whole cloves
  • 2 sprigs of fresh curry leaves
  • 2 tablespoons Indian curry powder
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • 1 kg sweet potatoes
  • 2 large cans coconut milk
  • 300g green beans, trimmed
  • 1 small cauliflower cut into florets
  • Salt and fresh ground black pepper
  • 2 teaspoons black mustard seeds
  • 1 cup toasted cashew
  • Coriander leaves
  • Flat bread to serve

METHOD

Prep time: 25 mins Cook time: 20 mins Serves: 4-6 people

Heat 2 tablespoons of the oil in a large heavy pot over medium heat.

Add 1 of the onions sliced, 1 tablespoon of the garlic, 1 tablespoon of the ginger, two halved green chilies, cinnamon, cloves and leaves from one sprig of curry leaves and sauté everything, for about 4 minutes.

Once the onion starts to soften and everything is fragrant, add the curry powder, turmeric and salt then stir for one minute longer.

Peel and chop the sweet potatoes into 3cm cubes and add these to the pot with the coconut milk.

Cook for a minute or two, and bring to a simmer while stirring.

Add the cauliflower and green beans and stir as you bring the pot to a boil.

Turn heat down to a simmer then cover and cook for 10 minutes, stirring occasionally, until the vegetables are just tender.

Season, to taste, with salt and pepper. Remove from the heat and take out and discard the cinnamon stick.

Heat the remaining 2 tablespoons oil in a small skillet over medium heat, then add the other onion, chopped, the thinly sliced chilli, the remaining 1 tablespoon garlic, the remaining 1 teaspoon of ginger, mustard seeds, and curry leaves.

Cook this mixture, stirring frequently, until the onion begins to brown.

When you’re ready to serve, ladle the curry into bowls and spoon this mixture over the top.

Finish with a sprinkle with coriander and cashews.

Serve with homemade flat bread and Yalumba’s Organic Viognier.