Lately I have been trying dishes that are way out of our traditional Sri Lankan method.  This is one of the recipes that I made over the weekend.  Traditionally we make mixed vegetable curries simmered in thick coconut milk.  For this recipe, I reduced the amount of coconut milk and added ground almonds which gives extra flavor.  Also I sautéed onion in coconut oil which gives a nice aroma.  But you can use any other regular cooking oil.  Enjoy this lightly spiced and fragrant dish with rice, Naan, Chappati or any other variety of Rotis.

Ingredients:

• 1 tablespoon coconut oil
• 1 small red onion chopped
• 3 cloves garlic finely chopped or crushed
• ½ inch piece ginger finely chopped or crushed
• 8 cardamom pods
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric
• 1 teaspoon chili powder
• 1 medium carrot
• 1 cup cut green beans
• 1 cup cauliflower florets
• ¼ cup coconut milk
• ¼ cup ground almond
• 1 ½ cups water
• Salt to taste
• Lemon juice to taste

Method:

• Wash and split green beans length wise as much as possible. Then cut them diagonally into about 1 inch pieces.
• Brush carrots and cut off the top and bottom ends. Split lengthwise and slice them diagonally
• Separate cauliflower florets
• Add oil to a covered saucepan and once hot, add onion and sauté for about 7 minutes. Add garlic and ginger and sauté for another 2-3 minutes.  Sautéing must be done in very low flame to avoid any burning/charring.
• Add ground coriander, cumin, chili powder, and turmeric and sauté for one minute
• Now add ground almond, carrots, beans, water, coconut milk and salt and cover and cook for about 7 minutes.
• Add cauliflower florets to the saucepan and mix with the rest of the vegetables and cook for further 5 minutes.
• Let stand covered for 10 minutes. Just before serving add lemon juice.
• Serve as a side dish with rice, or Roti.

Tagged: Carrot, cauliflower, coconut milk, coconut oil, coriander, cumin, green beans, ground almond, lemon juice, turmeric