Chickpea spicy red curry from Rambutan: Fresh Sri Lankan Recipes from an Immigrant Family (page 76) by Cynthia Shanmugalingam

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

Accompaniments: Semolina spinach puttu with fenugreek milk; Thin godamba roti

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 vegetable oil for coconut oil, and can use the Sri Lankan curry powder on page 21.

  • mimisingh on April 17, 2026

    Tried this recipe based on other user's note and really glad I did, this was really good. All the flavors are really well balanced. I don't usually use block tamarind, so for the the "golf ball sized" tamarind pieces, I found an online estimate that said they should weigh ~57g so I used a little over 100g total to make the tamarind paste. Definitely a new favorite

  • jenburkholder on January 17, 2025

    SO good. Rich, tangy, and just the right amount of heat. Comes together quickly with canned chickpeas.

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