Lotus Root Curry
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Lotus Root Curry

Course: Main Course
Cuisine: Sri Lankan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 322kcal


  • 350 g Lotus root Peeled, washed and thinly sliced
  • 2 medium Tomatoes chopped
  • 2 Shallots Peeled and chopped
  • 10 Curry leaves if you can get them dried versions are available in most supermarkets
  • 1 tbsp Curry powder If you can get Sri Lankan curry powder great - if not, garam masala is fine
  • 2 tsp Ground turmeric
  • 1 tsp Paprika
  • 2 Green chilli birds-eye chilli Chopped
  • 2 cloves Garlic chopped
  • 1 tsp Fenugreek seeds
  • pinch Salt
  • 400 g Coconut milk 1 standard can
  • 1 tbsp Rapeseed or vegetable oil


  • If you're using fresh lotus root, then peel, thoroughly wash and thinly slice
  • Into a pan, fry the shallots, chilli and garlic until tender and then add all the spices and cook for a further minute or two.
  • Add tomatoes, lotus root and cover with the coconut milk; cook for about 10 minutes until the lotus root is tender (but not mushy)


Calories: 322kcal | Carbohydrates: 23g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Sodium: 52mg | Potassium: 850mg | Fiber: 6g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 97mg | Calcium: 83mg | Iron: 5.8mg