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Sri Lankan Vegan Curry Recipe

Sri Lankan Vegan Curry Recipe

A great Vegan Recipe. With a total cooking time of 50mins, this is an easy vegetarian recipe perfect for the family dinner.

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Step 1 ↓

Pre-heat oven to 240° (fan 220°)

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Recipe Name
Sri Lankan Vegan Curry



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Step 2 ↓

Place the sweet potato and butternut squash on a baking tray. Add a pinch of salt, 2 tbsp of coconut oil, the turmeric, cinnamon, chilli and curry powder. Roast in the oven for 30-35 minutes or once soft. Add the sliced peppers for the last 10 minutes. Remove and place to the side.

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Recipe Name
Sri Lankan Vegan Curry



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Step 3 ↓

Meanwhile, place a heavy based pan over a medium heat. Add 1 tbsp of coconut oil. Once hot add the cumin seeds and black mustard seeds. Cook for 30 seconds, until they begin to pop.

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Recipe Name
Sri Lankan Vegan Curry



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Step 4 ↓

Add to the pan the red onion, garlic and cook for  5 minutes. Next add the coconut milk and Golden Lo Han Guo | 25% Mogroside V. Cook for a further 15 minutes.

Summary

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Recipe Name
Sri Lankan Vegan Curry



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Step 5 ↓

Add the roasted squash, sweet potatoes and peppers and cook for 5 more minutes. Stir continuously to ensure it doesn’t stick to the bottom of the pan.

Summary

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Recipe Name
Sri Lankan Vegan Curry



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Step 6 ↓

Finally take off the heat and add the spinach. Allow the spinach to wilt before serving.

Summary

recipe image
Recipe Name
Sri Lankan Vegan Curry



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Preparation Time
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Tip ↓

Deliciously Ella’s tip is to make double the amount and then you can freeze for another day. You can cook straight from the freezer, place in the oven at 200° for 20-25 minutes.

Summary

recipe image
Recipe Name
Sri Lankan Vegan Curry



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1 large sweet potato, peeled & cut into small chunks

1/2 butternut squash, peeled & cut into small chunks

3 tablespoons coconut oil

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp chilli powder

1 tsp medium curry powder

1 tsp black mustard seeds

1 large red onion, finely sliced

2 red peppers, deseeded and sliced

3 garlic gloves

2 green chillis, deseeded and sliced

1 x 400g tin coconut milk

2 scoops Golden Lo Han Guo | 25% Mogroside V

Juice of 1/2 lime

100g baby spinach

Pinch of salt

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Summary
recipe image
Recipe Name
Sri Lankan Vegan Curry
Author Name
Published On
Preparation Time
Cook Time
Total Time

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