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Sri Lankan vegetable curry


  • Place the coconut cream, 2 cups stock, the lemongrass and curry leaves in a wok (or large non-stick pan) and bring to the boil. Then add the cinnamon, curry powder and turmeric. Whisk up and cook for about 5 mins.
  • Add the carrot and potatoes to the wok, and cook for about 15 mins until tender, adding more stock if needed. Then add the zucchini, mix well and cook for another minute or so, before adding the cashews, peas and chopped coriander with lime juice to taste. Mix well, taste for seasoning and cook for another minute or two.
  • To serve, mound steamed rice in individual bowls and spoon plenty of the curry on top.


  • 1 cup coconut cream
  • 3 cups vegetable stock
  • 1-2 stalks lemongrass, white only, bruised & finely sliced
  • 10 large fresh curry leaves
  • 1 cinnamon stick
  • 1 heaped tbsp curry powder
  • ¼ tspn turmeric
  • 1 medium carrot, peeled & cut into chunks
  • 8 small chats (baby potatoes), peeled & halved
  • 2 zucchini, cut into chunks
  • ½ cup cashews
  • ½ cup frozen peas
  • 2-3 tbsp chopped fresh coriander
  • 1 lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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