Lotus Root Curry (Nelum ala Vanjanaya)

Lotus root is a well-known vegetable in Asia – in Sri Lanka we use it for curry and in soup. In London, lotus root is not so easy to find (except in Asian supermarkets) but if you can get hold of it please do try this recipe (my own!). It is full of nutrition and also very tasty.


INGREDIENTS 

250g lotus root (cleaned and sliced)

2 medium tomatoes (diced)

I onion (chopped)

2 garlic cloves (chopped)

2 green chilli (sliced)

3 sprigs curry leaves

1 inch cinnamon stick

1 tsp curry powder

1/2 turmeric powder

1/2 mustard seeds

1 tbs olive oil

1 cup coconut milk

Salt to taste

METHOD

Mix the curry powder with the sliced lotus roots and keep to one side. Heat the oil in a pan and add garlic, onion, curry leaves, chilli, cinnamon and mustard sees. Cook for about five minutes or until the aromas come out. Then add the lotus roots, tomatoes and salt and mix together. Cover and slow cook for about 10 minutes then add the coconut milk. Simmer on a low flame, check the seasoning. When the gravy is absorbed into the vegetable, remove from the heat (make sure no to overcook). If you like, sprinkle with half a teaspoon of roasted curry powder. Serve with rice or bread.

 

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© Ajith Perera. All rights reserved.

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