Date posted: 20/02/2018

Sri Lankan curry

  • Serves 25
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Sri Lankan curry paste 1kg
Coconut milk 4 tins (400ml each)
Diced sweet potato 2.5kg
Tinned chickpeas 1.5kg
Tinned lentils (yellow or green) 1.5kg
coriander (roughly chopped) 1/2 bunch


  1. Boil sweet potato until cooked but firm; set aside.
  2. Stir fry Sri Lankan paste until fragrant. Add lentils and chickpeas; stir fry until cooked.
  3. Add cooked sweet potato; mix well. Add coconut milk; mix well and gently simmer for 2-3 minutes until hot.
  4. Place in a serving pot/wok and garnish; keep warm at serving area.
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