This Curry can be made with either Butternut Pumpkin or Kent Pumpkin (previously called Jap pumpkin). It is delicious, so flavoursome, and incredibly easy to make. I have paired it with coriander rice and scattered toasted peanuts and crispy onions over the top.
Tim was a great friend of mine when I lived in Sydney and we spent a lot of time together. Since I moved away, he has lived in Europe with only the rare visit back to Australia. Always a wanderer, Tim is also a great cook, a yogi and an ayurvedic master in the kitchen.
A wonderful light, healthy soup made from sweetcorn emerged from one of Tim’s Ayurvedic cooking class. It is exceptional. It is so simple and cheap, but beautiful. Wonderful. Exceptional. Amazing.
Tim always warned that the coconut milk might split, and to be honest, I had it split on me once, many years ago. But, if you consider Thai cuisine, coconut milk can be boiled easily without splitting, and I have never had a problem with other recipes using coconut milk. So I believe it is more to do with the quality of the coconut milk – as this soup depends on the coconut milk for its intrinsic qualities, get the best that you can. I have also included a step in the recipe that will totally minimise any chance of splitting, if it is at all prone to it.
Sri Lanka cuisine includes beautiful curries cooked in coconut milk, showing off the abundance of coconuts on this beautiful isle. This is another version of the Sri Lankan Pumpkin Curry, and in this one the flavours of coconut are layered with both roasted coconut and coconut milk. The recipe is adapted from Flavours of Sri Lanka.
Can I ask you how often you cook with turnips? Yes, I thought so. Me too. But do try this Indian dish with a hint of the North and a touch of the South. The coconut milk pairs very well with creamy turnip. The recipe is adapted from one provided by The Splendid Table.
Our weather this year has seen bees and koalas dying in the heat, and tiny fruit forming drop from the trees. It has been a wicked Summer. For the first time ever I am without coriander leaves as they have burnt to a crisp.
In the heat of the Summer one of our favourite coolers is a pineapple based drink with citrus and strawberries, finished off with cooling coconut milk. I like it in the evenings with a touch of alcohol too. We rarely drink alcohol, it is just our preference, but this is one drink that will tempt me on a 40C+ day.
This is a thick, creamy curry from Sri Lanka made from beautiful pumpkin cooked in coconut milk. It is tempered with spices and onions, adding an amazing aromatic and flavoursome note to the creamy curry.
The coconut milk base of the curry is flavoured with the Asian tropical flavours of pandan, chilli, curry leaves, Asian shallots and kaffir lime leaves. The Sri Lankan curry powder, Badapu Thuna Paha, is used too, but use a roasted curry powder if you don’t have this or don’t have time to make it. Simply roast your curry powder in a dry pan until it is aromatic and a darker colour but not burnt.
Flavours are layered so well in this curry, with unroasted chilli powder layered with the roasted Sri Lankan curry powder. (BTW, if you don’t have unroasted chilli powder, grind some Indian dried red chillies, or just use the chilli powder that you have.)
Fancy something spicy, green and delicious? This is just the thing if you are feeling a bit jaded and under nourished. Ladle your bowl full of steaming rice and top with this coconut sauced Thai style Green Bean Curry, and enjoy your day.
Green beans are such a gorgeous vegetable, and one that we don’t use enough. We are working to remedy that! A quick and gorgeous curry in the Thai Style.
Our original version used only Green Beans, and feel free to do that. I love the crunchy addition of the baby sweetcorn though; it adds a colour and flavour contrast. We have also made it with bok choy and green beans – that also works very well. In today’s version coconut milk is added.
This recipe is a variation on one from our first blog that existed from 1995 – 2006. Feel free to browse other vegetarian recipes from our Retro Recipes series.
Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.
This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.
If you are not familiar with using miso, read about the different types.
Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Sweet Potato Mash with Lime Salsa, Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.
Okra features strongly in Indian and Sri Lankan cuisines. In Sri Lanka both the Singalese and Tamil communities have similar okra curries that feature coconut milk.
This one uses the common Singalese Sri Lankan Curry Powder called Badupu Thuna Paha – a simple roasted mix of somewhere between 3 and 8 spices depending on your household. It’s a great idea to make it yourself, but if you prefer, you can replace the Badupu Thuna Paha with any other roasted curry powder.
Today’s recipe, Sodhi, is primarily a Sri Lankan and Malaysian-Indian dish, but it is also very famous in Tirunalvelli District of Tamil Nadu in India. This is a simple recipe for the dish which is a thin coconut gravy great for eating with rice or idiappam. Vegetables can be added – drumstick, beans, carrot, potato and the like, for a more filling dish.
The dish is slightly sweet, from the coconut milk, balanced with the tartness of the lemon or lime juice. It is so good it can be eaten as a soup. You might be slurping it long before the rice is cooked.
Similar recipes include Sri Lankan Pumpkin Curry with Roasted Coconut.