SERVES 4 to 6
I’m a sucker for anything leopard print and any recipe that includes coconut, which sort of explains how this recipe came to be. Sri Lanka is home to the distinctively-spotted Sri Lankan leopard, as well as a traditional dish called “sambol,” a paste made of ground coconut, chiles, and lime juice. Sri Lankans don’t usually follow strict recipes, so every cook’s curry has a unique flavor, just as every leopard’s spots are one of a kind. This sauce is slow-simmered on its own, so it can be mixed with any cooked protein and veggies at mealtime for curry in a hurry.
INGREDIENTS
• 2 medium jalapeño peppers, seeds and ribs removed
• 1/4 cup unsweetened shredded coconut
• 2 teaspoons ground coriander
• 1 teaspoon cinnamon
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon powdered ginger
• 3/4 teaspoon salt
• 2 cloves garlic, roughly chopped (about 2 teaspoons)
• 1/4 cup water
• 1/2 cup + 1/4 cup coconut milk
• 1 tablespoon coconut oil
• 3 medium carrots, grated (about 2 cups)
• 2 cans (14.5 ounces) diced tomatoes
DIRECTIONS
1. In a food processor, combine the jalapeños, coconut, coriander, cinnamon, cumin, ginger, salt, garlic, and water. Process until it forms a smooth paste, remove to a medium-sized bowl, and stir in 1/2 cup coconut milk with a wooden spoon.
2. Heat a large non-stick skillet over medium-high for about 3 minutes. Add the coconut oil and allow it to melt. Add the carrots and sauté, stirring with a wooden spoon, until they’re tender, about 3 minutes. Add the tomatoes along with their juice. Bring to a boil, then reduce heat to simmer, stirring occasionally and crushing the tomato chunks with the back of the spoon. Cook for 7–10 minutes until the sauce thickens and the vegetables are soft.
3. Pour in the spice paste, mix well, and add the 1/4 cup coconut milk. Stir to combine, then remove from the heat. Use immediately on a hot plate (p. 35) or store in a covered container in the refrigerator.
You know how you could do that?
This sauce can be customized with any or all of the following:
• MINCED CILANTRO
• FRESH LIME JUICE
• FINELY CHOPPED ALMONDS, CASHEWS, OR MACADAMIAS
• THINLY-SLICED SCALLIONS
• A SPOONFUL OF SUGAR-FREE SUNFLOWER SEED BUTTER
