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Alister Esam
By Alister Esam

Anna Jones’ Sri Lankan curry recipe | The Modern Cook

USE THIS NOT THE COOKBOOK
Updated at: Wed, 17 Jan 2024 19:19:25 GMT

Nutrition balance score

Unbalanced
Glycemic Index
47
Low
Glycemic Load
31
High

Nutrition per serving

Calories632.3 kcal (32%)
Total Fat42.5 g (61%)
Carbs60.4 g (23%)
Sugars14.8 g (16%)
Protein13.9 g (28%)
Sodium931.2 mg (47%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Put a large, heavy-based pan over a medium heat, add two tablespoons of the oil and the onions, and cook until soft, sticky and sweet – 15-20 minutes.
Step 2
Add the garlic, 2 Chilis and ginger and cook for another couple of minutes over a high heat, then add the potatoes, preserved lemons and curry powder, and cook for another three to four minutes, stirring all the time.
Step 3
Add the coconut milk and the tinned tomatoes, and simmer for 20 minutes with the lid on, stirring every now and again.
Step 4
While the curry is simmering, toast the cashews in a frying pan over a medium heat until golden, toss in the spices and toast for 30 seconds more. Turn off the heat, add the maple syrup and salt, and scoop on to a plate for serving.
Step 5
Pull the chard leaves off the stems, tear the leaves into large bite-sized pieces and finely chop the stalks. Once the curry has had 20 minutes, add the chard and the stalks, and cook for a final 10 minutes, until the potatoes are cooked through.
Step 6
Serve the curry with warm bread and rice, and top with crunchy cashews and a good squeeze of lemon.

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