Sri Lankan curry from Deliciously Ella: The Plant-Based Cookbook: 100 Simple Vegan Recipes to Make Every Day Delicious (page 173) by Ella Mills (Woodward)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green beans for baby spinach.

  • abeuseli on December 13, 2023

    Really tasty and straightforward to make.

  • Hannaha100 on February 13, 2021

    I thought this was delicious and not too difficult to prepare. Kiddos wouldn't eat - they're getting worse.

  • Hellyloves2cook on April 27, 2020

    I love the simplicity of Deliciously Ella's food. Fun to cook and so easy. This is definitely a recipe I will make again. Starts off with roasting your squash and red peppers, which adds a nice depth of flavour to the dish. I was concerned there was not going to be much sauce so I kept the lid on while cooking. So something to be aware of. Of course this depends on the width of your saucepan. I used a wide Scanpan. Loved the colours and the vibrancy of this curry. Served with a brown basmati rice. Delicious! The whole family gave this a thumbs up.

  • Dawndella on February 12, 2020

    I substituted maple syrup for the coconut sugar - as the recipe suggests, and used regular mustard seed for black mustard seed. It was nice and I'll probably make it again.

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