Vegan “Kukul Mas” Kariya – Sri Lankan Curry

Vegan “Kukul Mas” Kariya – Sri Lankan Curry

Kukul Mas Kariya/Sri Lankan Curry

Kukul Mas Kariya is a chicken curry from Sri Lanka, but naturally there’s no kukul in this! It’s totally 100% plant-based. This is perfect for anyone wanting to reduce meat in their diet, who are meat-free, or have chosen to go meat-free for a Buddhist or Hindu religious observance.

This recipe calls for Sri Lankan roasted curry powder, which is not in the least bit helpful if you don’t live in Sri Lanka or your local international supermarket does not sell it.

So to make the curry powder, go to my lotus root curry recipe, where you’ll find instructions on how to pre-prepare this spice.

Enjoy this dish with your favourite rice or breads and pickles! I always like have a spoonful of lime pickle on the side, and the recipe for that will be coming shortly! I’ve a great lime pickle recipe that you’ll want to make again and again!

Kukul Mas Kariya

Sri Lankan "Chicken" Curry

Based on Kukul Mas Kariya, a Sri Lankan chicken curry but veganised.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Sri Lankan
Servings 4 people
Calories 131 kcal

Ingredients
  

  • 1 medium onion chopped
  • 2 green chillies chopped
  • 4-5 curry leaves
  • 2 cm piece Pandan leaf optional
  • 1 lemongrass
  • 3 cloves garlic
  • Vegetables of choice I used 1 x courgette, 1 small aubergine, 1 sweet potato
  • Protein of choice I used tofu
  • 200 ml coconut milk
  • 1 cm ginger peeled and chopped
  • tsp chilli powder
  • tsp roasted curry powder
  • ½ tsp turmeric
  • ½ tsp mustard seeds crushed
  • 200 ml vegetable stock
  • ½ tsp black pepper
  • Cooking oil

Instructions
 

  • Mix the dry spices with the tofu or tempeh or other protein source, bruise the lemongrass and mix that in too. Set aside for a couple of hours
  • Grind ginger and garlic into a paste
  • Fry the onion, chillies, curry leaves, rampe, ginger/garlic paste in a tbsp of oil on a low heat until golden brown
  • Add mustard seeds, cover and cook for a few minutes
  • Add vegetables and stock and cook until most of the water has boiled off (don’t let it boil dry) and the vegetables are to your desired texture. Add coconut milk
  • Add the tofu, tempeh or Quorn, season with salt and simmer for about 5-10 minutes

 



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