Vegetable Korma in Almond-Coconut Sauce

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… Continue reading Vegetable Korma in Almond-Coconut Sauce

Soba Noodles with Aromatic Almond Sauce

I am starting to love noodles the fact it is quite easy to cook and you can mix and match different vegetable you want.  So this time I thought of trying it with arugula.  Yes, arugula – some thing so different that I wanted to try.  To mask the strong taste of arugula I thought of… Continue reading Soba Noodles with Aromatic Almond Sauce

Soba Noodles with Tofu and Coconut Chili Sauce

Recently I have been trying different one pot dishes.  Rice and curry does feel good.  But the problem – When it comes to rice, I always end up making three different curries for dinner.  So to save some extra time, I thought of making this dish which is quite healthy and filling.  I wouldn’t call… Continue reading Soba Noodles with Tofu and Coconut Chili Sauce

Tofu pad thai

Ingredients: 4 oz pad Thai noodles or wakame rice noodles 2 teaspoons Asian chili bean sauce 2 teaspoons soy sauce 1 teaspoon tamarind paste ½ teaspoon lemon juice 2-3 cloves garlic thinly sliced 8 oz mixed mushrooms such as shittake, portabella, button 1 tablespoon canola oil 1 ½ cups napa cabbage 1 large julienned carrot 1… Continue reading Tofu pad thai

Fiery Red Thai Curry

Ingredients: 1 tablespoon canola oil 1 teaspoon minced garlic 2 tablespoons Thai red curry paste 1 teaspoon light brown sugar 1 cup medium thick coconut milk 1 tablespoon thinly sliced fresh ginger 1 1/2 cups water 1 tablespoon lemon juice 1 teaspoon soy sauce 1 cup thinly sliced carrots 3/4 cup string beans cut into… Continue reading Fiery Red Thai Curry