SRI LANKAN CURRY SAUCE

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 (960 ml) unsweetened shredded coconut • 2 teaspoons (10 ml) ground coriander • 1 teaspoon (5 ml) cinnamon • 1 1/2 teaspoons (10 ml) ground cumin • 1/2 teaspoon (10 ml) powdered ginger • 3/4 teaspoon (20 ml) salt • 2 cloves garlic, roughly chopped (about 2 teaspoons) • 1/4 cup (960 ml) water • 1/2 cup (480 ml) + 1/4 cup (960 ml) coconut milk • 1 tablespoon (15 ml) coconut oil • 3 medium carrots, grated (about 2 cups (480 ml)) • 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 (480 ml) 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 (960 ml) 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

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Sri Lankan curry sauce blends coconut, toasted spices, and fresh jalapeño into a fragrant paste that simmers with tomatoes and grated carrots. Cinnamon, cumin, and coriander give it the warmth the island is known for, while coconut milk rounds everything into a creamy, clinging sauce. Mix it with any cooked protein and vegetables for curry in a hurry.

Pro Tips

• Process the spice paste until genuinely smooth before stirring in the coconut milk. A rough paste leaves spicy jalapeño pockets in the finished sauce.
• Sauté the grated carrots until tender before the tomatoes go in. That sweetness is what balances the warm spices and chile heat.
• Crush the tomato chunks with the back of the spoon as the sauce simmers — it thickens faster and develops a silkier texture.
• Customize at the end with minced cilantro, lime juice, chopped nuts, scallions, or a spoonful of sunflower seed butter as the recipe suggests.

Frequently Asked Questions

How spicy is this Sri Lankan curry sauce?

Moderately — the jalapeños are seeded and the coconut milk tempers the heat. Add a third chile if you want it properly fiery.

How long does this sauce keep?

About 4 days covered in the fridge, and it freezes well. The flavors deepen after a day of rest.

What can I serve this sauce with?

Mix it with any cooked protein and vegetables at mealtime — it is designed as a make-ahead curry base for quick dinners.

How many servings does this recipe make?

Four to six servings of sauce, ready in about 25 minutes.

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