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Serves
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Ingredients
  • 1 Butternut Squash (Small), Diced
  • 2 Sweet Potatoes (Small), Diced
  • 100 g Chestnut Mushrooms, Sliced
  • 1 tbsp Ground Turmeric
  • 1 tsp Chilli Powder
  • 1 tbsp Curry Powder (Mild Or Hot)
  • 1 Red Pepper (Large), Chunks
  • 1 Onion, Chopped
  • 1 Green Chilli, Sliced
  • 1 Red Chilli, Sliced
  • 2 Garlic Cloves, Sliced
  • 400 ml Coconut Milk
  • 1 tbsp Maple Syrup
  • 1 Handful Of Spinach
  • Rapeseed Oil
  • Salt & Pepper
Vegan Sri-Lankan Curry Vegan Sri-Lankan Curry

Vegan Sri-Lankan Curry

Tasty Plant-Based Alternative Of A Classic

Prep 10 minutes
Total 50 minutes
  1. First all, preheat oven to 200c, grab an ovenproof dish, place the butternut squash and sweet potato in, cover with the dried spices, add 3 tbsps of rapeseed oil and mix well making to coast as best as you can all the veg and season with salt and pepper. Once coated place in the oven for 25mins to roast and soften.
  2. In a medium sized saucepan over a medium heat, add 2 tbsps of the oil, add the onions, mushrooms, both sets of chillis and soften them for 5-10mins. Once softened add the red peppers and garlic and cook for a further 5mins.
  3. Once the veg has roasted, remove from dish and add to the pan and cook through for 2mins mixing everything together.
  4. Pour in the coconut milk and cook for 5mins, add the spinach and maple syrup and stir through for a further 2mins.
  5. Take off the heat, serve with rice and enjoy

Hey, I'm Callum Harrison, a home cook from Manchester. 

Dedicated and ambitious foodie that eats, sleeps and breathes food

On this page you'll find my homemade delicious food that anyone can make and recipes that you can follow to replicate these dishes.

I look forward to bringing lots of tasty content for you to try and to enjoy.

Vegan Sri-Lankan Curry

Tasty Plant-Based Alternative Of A Classic

favorite
print
rate
Prep 10 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 1 Butternut Squash (Small), Diced
  • 2 Sweet Potatoes (Small), Diced
  • 100 g Chestnut Mushrooms, Sliced
  • 1 tbsp Ground Turmeric
  • 1 tsp Chilli Powder
  • 1 tbsp Curry Powder (Mild Or Hot)
  • 1 Red Pepper (Large), Chunks
  • 1 Onion, Chopped
  • 1 Green Chilli, Sliced
  • 1 Red Chilli, Sliced
  • 2 Garlic Cloves, Sliced
  • 400 ml Coconut Milk
  • 1 tbsp Maple Syrup
  • 1 Handful Of Spinach
  • Rapeseed Oil
  • Salt & Pepper

  1. First all, preheat oven to 200c, grab an ovenproof dish, place the butternut squash and sweet potato in, cover with the dried spices, add 3 tbsps of rapeseed oil and mix well making to coast as best as you can all the veg and season with salt and pepper. Once coated place in the oven for 25mins to roast and soften.
  2. In a medium sized saucepan over a medium heat, add 2 tbsps of the oil, add the onions, mushrooms, both sets of chillis and soften them for 5-10mins. Once softened add the red peppers and garlic and cook for a further 5mins.
  3. Once the veg has roasted, remove from dish and add to the pan and cook through for 2mins mixing everything together.
  4. Pour in the coconut milk and cook for 5mins, add the spinach and maple syrup and stir through for a further 2mins.
  5. Take off the heat, serve with rice and enjoy

Hey, I'm Callum Harrison, a home cook from Manchester. 

Dedicated and ambitious foodie that eats, sleeps and breathes food

On this page you'll find my homemade delicious food that anyone can make and recipes that you can follow to replicate these dishes.

I look forward to bringing lots of tasty content for you to try and to enjoy.