Sri Lankan Tapas (Beetroot Curry, Celery, Okra Curry)

Sri Lankan Tapas

2 persons, 40 min

Phase Ingredients Amounts How to
Rice Rice As much as you want Boil the rice and let it swell for around 20 min. Please prepare the rice according to the instruction on your package as boiling and swelling times differ.

 

Okra Curry Sunflower oil or coconut oil

Ginger

Soy sauce

 

 

1 tsp

Little piece

3 shots (not to confuse with amount of shot glasses!)

Let the ginger roast a little bit in the hot oil. Add the soy sauce
Cocos milk

 

Curry powder

 

Garlic

 

Okras

 

(salt)

1 can

 

Quite some

 

1 toe, chopped small

 

As much as you want, make sure it is enough for the amount of people 😀

Chop the okras according to the size as shown on the picture. Then add all ingredients and cook for 7 min (al dente).
Celery stalks Celery stalks

 

Soy sauce

 

Sesame

 

Sunflower oil

4

 

3 shots

 

1 Tbsp

 

1 Tbsp

Chop the celery and put them into a pan with the hot oil. Add the soy sauce and let the celery cook on medium heat for around 8 minutes. Use the sesame to garnish.
Beetroot Curry Sunflower oil or coconut oil

 

Ginger

 

1 tsp

 

 

Bigger piece

 

Let the ginger roast a little bit in the hot oil.
  Cocos milk

 

Curry powder

 

Garlic

 

Beetroots (pre-cooked)

 

(salt)

1 can

 

some

 

1 toe, chopped small

 

As much as you want, make sure it is enough for the amount of people 😀

Chop the beetroots according to the size as shown on the picture. Then add all ingredients and cook for 15 min so that the sweet taste of the beetroots can enter into your curry. While cooking the beetroots add the garlic. The garlic shall be still rather fresh in your dish so that you have full garlic taste in it.

 

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