Poha

Poha
Indian flattened rice with potatoes & peas

serves 2 to 3 / time 20 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

  • 1 1/2 cups (110 g) poha (flattened rice flakes)
  • 1 1/2 cups (350 ml) water
  • 3 medium (250 g) potatoes peeled, chopped
  • 2 small (100 g) tomatoes chopped
  • 1/2 cup (50 g) peas (fresh or frozen)
  • 1 small (70 g) onion chopped
  • 1/2 in (1 cm) fresh ginger finely chopped
  • 1 green chili seeded, sliced optional
  • 3 Tbs peanuts or cashews lightly roasted
  • handful fresh coriander chopped, for garnish
  • 2–3 lime slices
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 6–8 curry leaves optional
  • 1 tsp cumin ground
  • 3/4 tsp turmeric ground
  • 1 Tbs lime juice
  • 1 tsp sugar
  • 3/4 tsp sea salt
  1. Cover poha rice flakes with water in a bowl. Soak 2 min and drain excess water. Set aside for now.
  2. Heat oil in a large frying pan or wok on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, ginger, green chili, and curry leaves (if using), and ground cumin. Fry, stirring often, until richly aromatic and onions are browned, about 2–3 min.
  3. Add chopped potatoes. Continue to cook, stirring often, until potatoes begin to soften, 5–7 min.
  4. Stir in peanuts (or cashews). Continue to cook on medium heat until potatoes are soft, another 3–5 min.
  5. Add soaked poha, peas, and chopped tomatoes, followed by ground turmeric, lime juice, sugar, and salt. Mix well, but gently so rice flakes don’t get mushy. Cook 2–3 min, stirring regularly. If needed, add 2–3 Tbs water and cover briefly to steam. Remove from heat. Cover and let sit 5 minutes.
  6. Garnish withchopped fresh coriander. Serve with lime slices.

Variations:

Vedic: Replace onion with 1/4 tsp asafoetida (hing) and 1/4 tsp Garam Masala. Fruity: Add 2 Tbs golden raisins or chopped dates along with tomatoes. Coconut: Add 1–2 Tbs fresh grated coconut along with soaked poha in the last few minutes of cooking.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover

Poha
Indische Reisflocken mit Kartoffeln & Erbsen

2 bis 3 Portionen / Dauer 20 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 1 1/2 Tassen (110 g) Poha (flache Reisflocken)
  • 1 1/2 Tassen (350 ml) Wasser
  • 3 mittelgroße (250 g) Kartoffeln geschält, gehackt
  • 2 kleine (100 g) Tomaten gehackt
  • 1/2 Tasse (50 g) Erbsen (frisch oder gefroren)
  • 1 kleine (70 g) Zwiebel gehackt
  • 1 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehackt wenn gewünscht
  • 3 EL Erdnüsse oder Cashewkerne leicht geröstet
  • 1 Handvoll frisches Koriandergrün gehackt
  • 2–3 Limettenspalten
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 6–8 Curryblätter wenn gewünscht
  • 1 TL Kreuzkümmel gemahlen
  • 3/4 TL Kurkuma gemahlen
  • 1 EL Limettensaft
  • 1 TL Zucker
  • 3/4 TL Salz
  1. Poha-Flocken 2 Min. einer Schüssel mit Wasser einweichen. Abgießen, Einweichwasser wegschütten und beiseite stellen.
  2. Öl in einer großen Pfanne oder einem Wok auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Ingwer, Chilischote und Curryblätter (falls verwendet) sowie Kreuzkümmel hineingeben.
  3. 2 bis 3 Min. unter häufigem Rühren anschwitzen, bis es aromatisch duftet und die Zwiebel gebräunt ist.
  4. Kartoffeln hinzufügen. 5 bis 7 Min. unter häufigem Rühren braten, bis die Kartoffeln weich werden.
  5. Erdnüsse oder Cashewkerne einrühren. Weitere 3 bis 5 Min. auf mittlerer Flamme braten, bis die Kartoffeln richtig durch sind.
  6. Eingeweichte Poha-Flocken, Erbsen und Tomaten hinzufügen. Gleich danach Kurkuma, Limettensaft, Zucker und Salz einrühren. Beim Umrühren darauf achten, dass die Reisflocken nicht breiig werden. 2 bis 3 weitere Min. unter Rühren braten. Bei Bedarf 2 bis 3 EL Wasser einrühren und Poha kurz abgedeckt etwas dämpfen. Vom Herd nehmen, abdecken und 5 Min. durchziehen lassen.
  7. Mit frischem gehacktem Koriandergrün garnieren und mit Limettenspalten servieren.

Variationen:

Vedisch: Zwiebel mit 1/4 TL Asafoetida (Asant) und 1/4 TL Garam Masala ersetzen. Fruchtig: 2 EL Sultaninen oder gehackte Datteln zusammen mit den Tomaten zugeben. Kokos: In den letzten Kochminuten 1 bis 2 EL frische Kokosraspel unterrühren.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Vegetable Roti

Sri Lankan Street Food - Vegetable Roti
If you ever talk to anyone who’s been to Sri Lanka… and especially if you talk to someone from Sri Lanka, just mention Vegetable Roti and you’ll see their face light up. It’s practically impossible not to have tried them, and it’s even less likely to not love them! They are made and enjoyed pretty much everywhere in Sri Lanka, from North to South and East to West, coast to countryside to hill country. It’s also one of those classics, that despite their popularity, you just almost never find outside of the homeland. Unless you make them yourself… or have someone make them! Most of the few, good Sri Lankan and South Indian restaurants that I’ve found in Europe and North America don’t have stuffed roti quite like the original. One exception is in the delicious and awesome Tamil and Sri Lankan neighborhood in Paris, near the La Chapelle metro stop. That’s actually probably where I first had them, and got to try Sri Lankan food for the first time, many years ago. Since it’s so hard to find Vegetable Roti outside of Sri Lanka, and I (unfortunately) can’t just teleport myself to the island paradise whenever I want to, I was determined to make a convincing, authentic recipe. And when making my Sri Lanka vegan cookbook (with recipes inspired by the 10 weeks I spent exploring the island) there was no question about it. I knew I had to include a Veg Roti recipe! After watching roti being made at least 50 different times by street vendors and in restaurant kitchens, taking lots of notes, studying the technique, making my own recipe wasn’t that difficult. To be honest, making roti dough takes some practice and experimentation. It’s important to let it sit for at least an hour in a moderately warm place. And I always start with less water and very gradually add more. Learning how to get just the right texture and springiness for the dough is like with any bread-making. I refined this recipe over several weeks, had it tested by a dozen friends before publishing it in the cookbook, and continue to use it whenever I want to make vegetable roti: at home, for dinner parties, cooking classes, as a picnic snack, etc. Sri Lankan Vegetable Roti with Tamarind Chutney

Vegetable Roti are Sri Lankan “Short Eats”

What’s a Short Eat? Simply put, snacks and appetizers and street food. There is a rich culture in the Sri Lankan tradition of grabbing a few snacks from the street vendors, hole-in-the-wall snack shops, neighborhood take-out bakery, and mobile bakery tuk-tuks. In addition to the classic roti, Short Eats also include all the many fried rolls, vada, baked snacks, bread and much more. Short Eats are typically enjoyed between meals or as a small meal – on the way to work, on the bus, on the train, at the office, wherever and kind of whenever. They’re everywhere and make a quick breakfast. Or small lunch. Or a mini-dinner, before – or even in place of – a big dinner. The bakery tuk-tuks drive around in the morning and evening – often with their trademark ice cream truck melodies playing funny variations of Für Elise. Yes, really. It’s awesome, and for the rest of your life you’ll start drooling when you hear Beethoven.

Vegetable Roti stuffed with potatoes, carrots & leeks

makes 4 to 6 / time 45 min + Recipe from The Lotus and the Artichoke – SRI LANKA (Rezept auf Deutsch unten) roti dough:
  • 1 1/2 cups (200 g) flour (all-purpose / type 550)
  • 1/2 tsp salt
  • 1/2 cup (120 ml) water
  • 2 Tbs vegetable oil
  1. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more water.
  2. Add another 1 Tbs oil and knead another 5 min.
  3. Separate into 4 to 6 pieces. Knead and form into balls. Lightly coat balls with oil and place on plate, cover with plastic wrap. Allow to sit in a warm (not hot) place for 1 hour.
vegetable filling:
  • 2/3 cup (80 g) leeks or spring onions or 1 medium onion finely chopped
  • 1 medium (80 g) carrot peeled, grated or finely chopped
  • 1 large (140 g) potato peeled, grated or finely chopped
  • 1 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1/2 tsp chili powder or paprika ground
  • 5–6 curry leaves and/or 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 3–4 Tbs water (more as needed)
  1. Heat oil in a large pot or pan on medium heat. Add mustard seeds. When they start to pop (20–30 sec), add ground coriander, black pepper, chili powder (or paprika), and curry leaves and/or curry powder.
  2. Add leeks (or onions), grated carrot and potato, turmeric, salt. Cook partially covered, gradually adding water, stirring and mashing regularly, until vegetables are soft, 7–10 min. Remove from heat.
  3. Uncover dough. Briefly knead a ball. On a greased surface, press flat and roll out or continually flip and stretch to form a long, wide strip. Wrapper should be almost 3 times as long as it is wide and about 1/8 in (3 mm) thick. Knead some oil into each dough ball if too firm and not stretching easily.
  4. Spoon about 3 Tbs filling onto one end. Fold over repeatedly in triangles until sealed. Transfer to lightly greased plate and continue for others.
  5. Heat a large, heavy frying pan on medium high heat. Place filled triangles on pan and press down lightly. Fry on both sides, until brown spots appear, 3–5 min each side. Arrange standing up on edges, pressing down lightly and leaning together to brown edges, 2–3 min each end.
  6. Continue for all rotis. Serve with chili sauce, chutney, or eat plain.
The Lotus and the Artichoke SRI LANKA vegan cookbook

Sri Lankan Street Food - Vegetable Roti

Veg Roti mit Kartoffel-Möhre-Lauchzwiebel-Füllung

4 bis 6 Stück / Dauer 45 Min. + Recipe from The Lotus and the Artichoke – SRI LANKA (Rezept auf Deutsch unten) Roti-Teig:
  • 1 1/2 Tassen (200 g) Mehl (Typ 550)
  • 1/2 TL Salz
  • 1/2 Tasse (120 ml) Wasser
  • 2+ EL Pflanzenöl
  1. In einer Schüssel Mehl und Salz vermischen. Wasser und 1 EL Öl hinzufügen. Mit einer Gabel verrühren und mit den Händen 3 bis 5 Min. lang zu einem elastischen glatten Teig verkneten. Falls der Teig noch an den Händen klebt, mehr Mehl unterkneten. Ist der Teig zu trocken, etwas mehr Wasser unterkneten.
  2. 1 weiteren EL Öl zugeben und weitere 5 Min. kneten.
  3. Teig in 4 bis 6 Kugeln formen. Kugeln leicht mit Öl einreiben, auf einen Teller legen und mit Plastikfolie abdecken. An einem warmen (nicht heißen) Ort 1 Stunde gehen lassen.
Gemüse-Füllung:
  • 2/3 Tasse (80 g) Lauch, Frühlingszwiebeln oder 1 mittelgroße Zwiebel fein gehackt
  • 1 mittelgroße (80 g) Möhre geschält, geraspelt oder fein gehackt
  • 1 große (140 g) Kartoffel geschält, geraspelt oder fein gehackt
  • 1 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Chili- oder Paprikapulver
  • 5–6 Curryblätter und/oder 1/2 TL Currypulver
  • 1/2 TL Kurkuma gemahlen
  • 1/2 TL Meersalz
  • 3–4 EL Wasser bei Bedarf mehr
  1. In einem großen Topf oder einer Pfanne 1EL Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) gemahlenen Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver und Curryblätter oder -pulver hineingeben.
  2. Lauch, Möhre, Kartoffel, Kurkuma und Salz hinzufügen. Nach und nach Wasser zugeben. Halb abgedeckt unter regelmäßigem Rühren 7–10 Min. braten, bis das Gemüse weich ist. Vom Herd nehmen.
  3. Teig abdecken. Teigkugeln nochmals durchkneten. Jeweils auf einer gefetteten Oberfläche flach drücken und in einen breiten, länglichen Streifen ausrollen oder beständig auseinanderziehen und dabei wenden. Der Teig sollte etwa dreimal so lang wie breit und etwa 3 mm dick sein. Falls die Teigkugeln zu fest sind und sich nicht leicht ausrollen lassen, etwas mehr Öl einkneten.
  4. Etwa 3 EL der Füllung auf den äußeren Rand des Teigstreifens geben und dann immer wieder zu Dreiecken umschlagen, bis eine geschlossene dreieckige Tasche entsteht. Ränder fest andrücken. Auf einen leicht gefetteten Teller legen und restliche Rotis vorbereiten.
  5. Eine große, am besten gusseiserne Pfanne auf mittlerer Flamme erhitzen. Gefüllte Roti-Taschen in die Pfanne legen und leicht herunterdrücken. Auf beiden Seiten 3 bis 5 Min. braten, bis braune Flecken entstehen. Rotis aufrecht hinstellen, gegeneinander lehnen und leicht nach unten drücken, um die schmaleren Seiten ebenfalls 2 bis 3 Min. lang braun zu braten. So lange wenden, bis alle Seiten gebraten wurden.
  6. Alle Rotis fertig braten. Mit Chutney servieren oder einfach so essen.

Cabbage Coconut Curry

Sri Lankan Cabbage & Coconut Curry - Gowa Mallum

Just one week into my ten weeks of travels through Sri Lanka, I had the opportunity to go in the kitchen at Mango Garden in Kandy, Sri Lanka to help prepare the New Year’s Eve dinner. The head cook showed me how to make a number of amazing vegetarian (vegan) Sri Lankan curries and dishes, including this one. I also learned how to make Pol Sambol for the first time, always awesome Beetroot Curry, fantastic Leek Curry, Dal Curry (of course), Green Bean “Bonchi” Curry, and Snake Gourd Curry (which can be made with any squash, such as Zucchini.)

I’ve made this dish dozens of times with many different types of cabbage.

Regular cabbage works great, but one of my favorites is with German Wirsing – Savoy Cabbage. In fact, I just made it twice this last weekend in Munich at the dinner parties and cooking class with my world-traveling vegan cookbook author friend, Surdham Göb. Next to Jackfruit Curry, this Sri Lankan dish is always a big hit with everyone. It’s easy to make and super tasty. In the photo above, I prepared the cabbage curry with large pieces, but below you can see the curry with finely chopped cabbage. Combined with fresh shredded coconut, this dish is insanely great. You can also use dried grated (desiccated) coconut, and I recommend soaking it in warm water for about 10-20 minutes first, then pressing excess water out.

Of course, we are always the most satisfied when those we love compliment our efforts and accomplishments. Not only have lots of friends, dinner party guests, and new fans at cooking demos and other events enjoyed this Cabbage Coconut Curry… the best moment for me came when I got an email from my brother Adam, after he made this dish with his first ever Sri Lankan vegan dinner feast for his family. I’d sent him the cookbook, and this dish was the first recipe he whipped up. The kids loved it, and he even sent me some photos of the meal. It was a great feeling. And now it’s time to share the recipe with you!

Gowa Mallum
cabbage & coconut curry

serves 3 to 4 / time 30 min

  • 1 small head (350 g) cabbage chopped
  • 1 small red onion chopped
  • 1 clove garlic finely chopped
  • 1 small red or green chili pepper seeded, finely chopped optional
  • 1–2 Tbs coconut oil or vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 tsp curry powder
  • 1 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp black pepper ground
  • 1 tsp turmeric ground
  • 1–2 small pieces cinnamon bark or pinch cinnamon ground
  • 6–8 curry leaves
  • 1/2 cup (120 ml) coconut milk
  • 2–3 Tbs grated coconut
  • 1 Tbs lime juice or lemon juice
  • 1 tsp agave syrup or sugar
  • 3/4 tsp sea salt
  1. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, turmeric, cinnamon, and curry leaves. Fry until onion begins to soften, stirring constantly, 3–5 min.
  2. Add chopped cabbage and grated coconut. Mix well. Cook, partially covered, stirring regularly, 2–3 min.
  3. Add coconut milk, lime (or lemon) juice, agave syrup (or sugar) and salt. Stir several times. Reduce heat to medium low. Simmer partially covered, stirring regularly, until cabbage has shrunken and softened,10–15 min. While cooking, gradually stir in more coconut milk, as desired, for a creamier curry.
  4. Remove cinnamon bark before serving. Serve with other curries and rice.

Variations:

Spicy Red: Add 1/2 tsp chili powder (or ground paprika) and 4–6 chopped cherry tomatoes along with cabbage. Extra Fine: Finely chop cabbage and onion. Reduce simmering time as needed. Orange: Add grated or finely chopped carrot along with coconut milk for last stage of simmering.

The Lotus and the Artichoke SRI LANKA vegan cookbook

Gowa Mallum
Weißkohl-Kokos-Curry

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA

  • 1 kleiner Kopf (350 g) Weißkohl klein geschnitten
  • 1 kleine rote Zwiebel gehackt
  • 1 Knoblauchzehe fein gehackt
  • 1 kleine rote oder grüne Chilischote entsamt, fein gehackt wenn gewünscht
  • 1–2 EL Kokos- oder Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 1/2 TL Currypulver
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1 TL Kurkuma gemahlen
  • 1–2 kleine Stückchen Zimtrinde oder 1 Prise gemahlener Zimt
  • 6–8 Curryblätter
  • 1/2 Tasse (120 ml) Kokosmilch
  • 2–3 EL Kokosraspel
  • 1 EL Limetten- oder Zitronensaft
  • 1 TL Agavensirup oder Zucker
  • 3/4 TL Meersalz
  1. In einem mittelgroßen Topf Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) Zwiebel, Knoblauch, Chili (wenn verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Kurkuma, Zimt und Curryblätter zugeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird.
  2. Klein geschnittenen Weißkohl und Kokosraspel einrühren. Halb abgedeckt unter regelmäßigem Rühren 2 bis 3 Min. garen.
  3. Kokosmilch, Limetten– oder Zitronensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Mehrere Male umrühren. Flamme niedrig stellen. Halb abgedeckt unter regelmäßigem Rühren 10 bis 15 Min. köcheln lassen, bis der Weißkohl zusammengefallen und weich ist. Für ein cremigeres Curry während des Köchelns nach und nach je nach Vorliebe mehr Kokosmilch unterrühren.
  4. Vor dem Anrichten die Zimtrindenstückchen entfernen. Mit Reis servieren.

Variationen:

Rot & scharf: 1/2 TL Chili- oder scharfes Paprikapulver und 4 bis 6 halbierte Cherrytomaten zusammen mit dem Weißkohl zugeben. Extra fein: Weißkohl und Zwiebel sehr fein hacken. Kochzeit entsprechend anpassen. Orange: Gegen Ende der Kochzeit 1 geraspelte oder fein gehackte Möhre zusammen mit der Kokosmilch einrühren.

Pol Sambol

Pol Sambol - spicy coconut chutney

Pol Sambol is one of those amazing Asian condiments that is easy to make and super satisfying. It adds a spice and heat kick to any dish and is great (and essential) with Sri Lankan curries.

The best Pol Sambol is made with fresh, grated coconut.

In Sri Lanka, fresh coconut halves are shredded with a hand-turned grater. Alternately, the coconut can be cut into chunks and grated with a box grater or hand grater, which takes considerably more time. If you don’t have fresh coconut on hand, any good dried, desiccated, grated coconut works well. Just soak it in hot water and press out the excess moisture after about 10 or 20 minutes before mixing with the spices and other ingredients. The red color is determined by how much paprika, chili powder or red chili flakes are used. Don’t be bashful or you’ll get a bland, pale Sambol! Increase the ground paprika to get more red color in your coconut chutney, if you’re going skipping the heat and don’t want to use chili.

The onion and garlic are not absolutely necessary for Pol Sambol, but the flavor and freshness is more intense. An ayurvedic version of the coconut chutney is made simply by omitting the onion and garlic. Which is how I prepare Pol Sambol about half the time.

I’m not sure when the first time was that I had Pol Sambol…

Maybe on my first trip to South India, or at at Sri Lankan restaurant in Berlin. But I do know that I had it dozens of times in the ten weeks of backpacking and travel in Sri Lanka. Unlike many dishes, it didn’t vary much from place to place, family to family. Traditionally, Pol Sanbol is often made with dried fish, such as Maldive fish flakes – quite common Sri Lanka. Obviously for a vegan version, I skip that.

 

A video posted by Justin P. Moore (@lotusartichoke) on

I make Pol Sambol pretty much every time I make Dal Curry, and other Sri Lanka “Rice and Curry” dishes. But it’s also essential for Hoppers (Idiyappam) – which means this spicy coconut topping is enjoyed any time, with any Sri Lankan meal, whether breakfast, lunch, dinner… or just for a snack!

Pol Sambol
spicy Sri Lankan coconut chutney

makes about 2 cups / time 10 min +

Recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 2 cups (180 g) fresh coconut grated
    or 1 cup (85 g) dried grated coconut + 1/2 cup (120 ml) warm water
  • 1 small red onion finely chopped
  • 1 clove garlic finely chopped
  • 1/2 tsp black pepper ground
  • 1/2–1 tsp chili powder
  • 1–2 tsp paprika ground
  • 1 tsp sugar (preferably coconut/palm sugar)
  • 1–2 Tbs lime juice
  • 1/4–1/2 tsp sea salt
  • 1 red or green chili finely chopped, for garnish
  1. If using dried grated coconut, first mix well with water and soak 20 min.
  2. In a mortar and pestle, grind and pound onion and garlic to a coarse paste. Alternately, mix well in bowl.
  3. Add grated coconut, black pepper, chili powder, paprika, and sugar. Mix well.
  4. Add lime juice and salt, adding more as desired to taste.
  5. Garnish with finely chopped red or green chili.
  6. Serve with Dal Curry, Hoppers, bread, or snacks.

Variations:

Extra Heat: Add 1/2–1 tsp red chili flakes along with other spices.

 

The Lotus and the Artichoke SRI LANKA vegan cookbook
Pol Sambol - spicy coconut chutney

Pol Sambol
Klassische Kokosnuss-Würzmischung

ca. 2 Tassen / Dauer 20 Min.

  • 2 Tassen (180 g) frisch geraspelte Kokosnuss
    oder 1 Tasse (85 g) getrocknete Kokosraspel + 1/2 Tasse (120 ml) Wasser
  • 1 kleine rote Zwiebel fein gehackt
  • 1 Knoblauchzehe fein gehackt
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2–1 TL Chilipulver
  • 1 TL Paprikapulver
  • 1 TL Zucker
  • 1–2 EL Limettensaft
  • 1/4–1/2 TL Meersalz
  • 1 rote oder grüne Chilischote entsamt, fein gehackt
  1. Getrocknete Kokosraspel vor dem Verwenden 20 Min. in Wasser einweichen.
  2. In einem Mörser Zwiebel und Knoblauch zu einer Paste zerstoßen und zermahlen. Alternativ die kleinen Stückchen in einer Schüssel vermischen.
  3. Kokosraspel, schwarzen Pfeffer, Chilipulver, Paprikapulver und Zucker zugeben und alles gut miteinander vermengen.
  4. Limettensaft und Salz unterrühren. Nach Geschmack mehr Salz oder Limettensaft zugeben.
  5. Mit einer fein gehackten roten oder grünen Chilischote garnieren.
  6. Mit Dal Curry, Hoppers, Brot oder Snacks servieren.

Variationen:

Extra scharf: 1/2 bis 1 TL rote Chiliflocken zusammen mit den anderen Gewürzen unterrühren.

Watalappam

Wattalapam - Sri Lankan Spiced Coconut Custard Pudding

Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.

This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai. But cold, coconutty, and soft! As with all recipes, everyone has their very own version. The Tamils make it different than the Singhalese, and the Muslims have another delightful variation.

I invented a vegan version of the coconut custard, and I added some variations of my own– including fresh (or frozen) berries. I often top it with dark, rich, sweet coconut blossom syrup (AKA palm syrup) which is extremely popular in Sri Lanka – and recently gaining popularity in Europe and the Americas. Sometimes I top the custard with blackstrap molasses or dark agave syrup, or some fresh fruit and nuts and maybe a bit of homemade fruit syrup, like I do with my vanilla muffins (also in The Lotus and the Artichoke – SRI LANKA cookbook.)

There’s actually a good story with the first time I had Watalappam in Sri Lanka. It highlights the need to stay cool, and remember that how we react in unexpected situations always influences how others perceive not just us as people, but whatever groups of people with whom we are associated – as foreign tourists, guests, citizens of particular countries, …and as vegetarians and vegans. In my travels, I try to be modest and respectful, and traveling vegan certainly comes with challenges here and there. Usually it’s much easier than others imagine, but I guess experience, a fair amount of luck and communication are all important factors.

One night I was invited to dinner at home with a Sri Lankan family in the small, charming town of Midigama.

Midigama is on the south west coast of Sri Lanka, and known for several great surfing spots, and I wanted to check it out. Sharani and her husband, a local tuk-tuk driver, lived with their two small children – and a funny green parrot that could talk – on a narrow, unpaved road a few minutes walk from the beach. She cooked for the better part of an afternoon, and by time dinner was ready, we were super hungry and totally curious what kind of deliciousness awaited us. Everything smelled fantastic! And then dinner was served: 5 Sri Lankan curries… including stir-fried Bonchi (green beans), spicy sautéed Brinjal (eggplant/aubergine), Carrot Curry, Dal (lentil) Curry, Soymeats Curry, and of course papadam, rice, and a simple salad of cucumbers and tomatoes.

After we finished eating, Sharani asked, “Do you like Watalappam? Sweets? Want to try?”

I was immediately curious, and asked her to describe it. “Made with coconut. Like a pudding. But very special flavors!” I tried once more, politely, to find out how it was made. “With eggs? Milk?” “No, no. Coconut!” “Butter?” “No, no. Coconut. And sugar! Palm syrup.” At this, she slid her chair back from the table, dashed to the kitchen, and returned with a chilled tray covered with plastic foil, which she was peeling back as she walked.

Vegan Watalapan Coconut Custard Pudding Dessert from Sri Lanka Dinner Party

“Watalappan! Coconut pudding!” she said, and scooped out a few spoonfuls into little bowls. She passed one to me, along with a small, shiny spoon. Whoa! It smelled good, and certainly looked intriguing. I repeated, “No milk inside? No eggs?” Again, she shook her head, smiling, anxiously waiting for me to try her homemade custard. So I took a bite. And then another. I admit, it was tasty. The aromatic spices and tropical sweetness combined with the rich, fresh coconut flavor were an excellent combination. But I was already quite full from the five curries and all. I politely declined any more of the luscious sweet. On the walk home, I played back the taste in my mind and thought about what could be in it. Was it really vegan? Maybe, but probably not. At another family dinner later in the trip, Watalappam was offered to me, and at a restaurant once or twice, I saw it on the menu. But both times I was told it was made with eggs, so I didn’t taste it. Instead, I took a good look and smelled the spices, and took some notes, as I often do.

Two months later, back in Berlin, when I started intensively researching existing Sri Lankan recipes, and scouring the many international vegetarian and vegan cookbooks I have, I quickly determined that traditional watalappan is always made with eggs! And often with milk! I didn’t find a single recipe that was vegan. So I set out to create one. I did a few experiments, and refined and improved the recipe to be as it is now.

It’s the perfect sweet ending to a Sri Lankan Rice & Curry dinner, and I’ve made it many times for dinner parties – for large groups and just for the family. One thing to keep in mind: make it in the morning or afternoon so it has time to chill in the fridge, if you want to have it with dinner!

Watalappam
Sri Lankan spiced coconut custard pudding

serves 4 to 6 / time 40 min +

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 1 1/2 cups (360 ml) coconut milk
  • 1/4 cup (50 g) sugar
  • 1 Tbs corn starch
  • 1 tsp agar powder or 2 tsp agar flakes
  • 1/4 cup (60 ml) water
  • 1/2 tsp vanilla bean ground or 1 tsp vanilla extract
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp (about 6 pods) cardamom ground
  • 1/8 tsp (about 5 pieces) cloves ground
  • 2 Tbs cashews lightly roasted, crumbled for garnish
  • palm syrup or agave syrup
  1. Bring coconut milk to low boil in medium pot on medium heat. Stir in sugar.
  2. Whisk corn starch and agar powder (or flakes) into 1/4 cup (60 ml) water in small bowl. Stir into simmering coconut milk. Return to simmer. Reduce heat to low. Cook 5 min, stirring regularly.
  3. Stir in ground vanilla, cinnamon, nutmeg, cardamom, cloves. Continue to cook, stirring constantly, until thickened, 3–5 min. Remove from heat.
  4. Fill 4 to 6 small bowls with custard mix. Let cool 20 min. Transfer to refrigerator and chill for 6 hours or overnight.
  5. Remove chilled bowls from fridge and loosen around the custard with a knife. Carefully turn bowl upside down on plate and hit it gently on top a few times. Lift bowl to see that custard has been released. If not, poke it a few times with knife.
  6. Drizzle with syrup and garnish with crumbled, roasted cashews and/or chopped fruit and berries.

Variations:
No Coco: Replace coconut milk with soy, oat, or almond milk.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook
Wattalapam - Sri Lankan Spiced Coconut Custard Pudding

Watalappam
traditioneller Kokospudding aus Sri Lanka

Rezept aus The Lotus and the Artichoke – SRI LANKA

4 bis 6 Portionen / Dauer 40 Min. +

  • 1 1/2 Tasse (360 ml) Kokosmilch
  • 1/4 Tasse (50 g) Zucker
  • 1 EL Speisestärke
  • 1 TL Agar-Agar-Pulver oder 2 TL Agar-Agar-Flocken
  • 1/4 Tasse (60 ml) Wasser
  • 1/2 TL Vanillemark oder 1 TL Vanillezucker
  • 1/2 TL Zimt gemahlen
  • 1/2 TL Muskat gemahlen
  • 1/4 TL (ca. 6 Kapseln) Kardamom gemahlen
  • 1/8 TL (ca. 5 Stück) Nelken gemahlen
  • 2 EL Cashewkerne leicht geröstet, gehackt
  • Kokosblütensirup oder Agavensirup
  1. In einem mittelgroßen Topf Kokosmilch auf mittlerer Flamme zum Kochen bringen. Zucker einrühren.
  2. In einer kleinen Schüssel Speisestärke und Agar Agar mit 1/4 Tasse (60 ml) Wasser verquirlen. In die köchelnde Kokosmilch einrühren. Erneut zum Kochen bringen. Flamme niedrig stellen und 5 Min. unter Rühren köcheln lassen.
  3. Vanille, Zimt, Muskat, Kardamom und Nelken einrühren. 3 bis 5 Min. weiter köcheln, bis der Pudding eindickt. Vom Herd nehmen.
  4. Pudding in 4 bis 6 kleine Schüsseln füllen und 20 Min. abkühlen lassen. In den Kühlschrank stellen und 6 Stunden oder über Nacht durchziehen lassen.
  5. Kalte Schüsseln aus dem Kühlschrank nehmen und den Pudding am Schüsselrand vorsichtig mit einem Messer lösen. Schüsseln auf Teller stürzen und leicht auf den Schüsselboden klopfen. Schüsseln anheben und nachschauen, ob der Pudding gestürzt ist. Falls nicht, vorsichtig mit einem Messer herauslösen.
  6. Mit Sirup beträufeln und mit gehackten gerösteten Cashewkernen und geschnittenen Früchten und Beeren garnieren.

Variationen:

Ohne Kokosmilch: Kokosmilch mit Soja-, Hafer oder Mandelmilch ersetzen.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Kadala Thel Dala

Deviled Chickpeas - Kadala Thel Dala from The Lotus and the Artichoke - SRI LANKA vegan cookbook

This is another one of my favorite, quick-and-easy Sri Lankan recipes. I tried many versions of this spicy chickpea curry dish all over Sri Lanka during my 10 week adventure all across and around the island.

You can serve it as a main dish, but technically it’s a short eat (the Sri Lankan term for snack or appetizer or small meal.) Like most short eats, it’s a common snack from street food vendors, but also appears on restaurant menus and is often available from many take-out places… and on buses as a cheap finger food snack – in it’s much drier variation.

Traditionally it’s not served in a curry sauce, but is made “dry”. (This is something I found a lot in India and Sri Lanka — also with dishes such as Vegetable Manchurian or Gobi 65, and such.) I like cooking Kadala Thel Dala all kinds of ways, but usually make it without a really runny, liquid-y curry. Limiting the amount of chopped tomatoes (and cutting larger pieces) as well as using enough grated coconut (to soak up liquid) gets the chickpea curry to desired consistency. Note that rinsing and draining your chickpeas very well before cooking will help, and adding a few minutes of stir-frying on high, while constantly stirring, will also get rid of excess liquid.

Like my Jackfruit Curry, this dish is very popular with all types of eaters, it can be made spicy or not spicy (great for kids!), and is an excellent introduction to Sri Lankan flavors. It’s another one of my go-to recipes for dinner parties, cooking classes, cooking shows. I make it at home pretty often, too.

In addition to being in my third vegan cookbook The Lotus and the Artichoke – SRI LANKA, it’s been published in several vegan magazines in Germany. It’s such a simple and satisfying recipe. Also I love this photo! The little green hand-painted demon guy is on a decorative wooden thing I picked up at a shop in touristy – but gorgeous – Galle Fort, not too far from Unawatuna, and where we spent our last two weeks on the southwest coast in the beach village of Dalawella.

Kadala Thel Dala
deviled chickpeas with tomatoes & spices

recipe from The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes

serves 2 to 3 / time 30 min

  • 2 cups (14 oz / 400 g) cooked chickpeas or 1 cup (185 g) dried chickpeas
  • 6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped
  • 1 medium (100 g) red onion choppedor 2–3 spring onions chopped
  • 1 clove garlic finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 green chili seeded, finely chopped optional
  • 1 Tbs coconut oil or vegetable oil
  • 1/2 tsp curry powder
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1 tsp chili powder or paprika ground
  • 1/2 tsp turmeric ground
  • 6–8 curry leaves
  • 2 Tbs grated coconut
  • 1 tsp soy sauce (Shoyu)
  • 2 Tbs lime juice or lemon juice
  • 1 Tbs agave syrup or sugar
  • 1 tsp sea salt
  • fresh coriander chopped for garnish
  1. If using dried chickpeas: Soak 8 hrs or overnight. Boil with fresh water in covered pot until soft, 60–90 min. Drain. If using canned chickpeas, rinse and drain before use.
  2. Heat oil in a large pot on medium heat. Add chopped onions, garlic, ginger, green chili (if using), curry powder, ground cumin, coriander, black pepper, chili powder (or paprika), turmeric, and curry leaves. Fry, stirring frequently, until onions begin to soften, 3–5 min.
  3. Add cooked chickpeas, chopped tomatoes, grated coconut, soy sauce, lime (or lemon) juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 9–12 min.
  4. Garnish with fresh chopped coriander or chopped spring onion green tips. Serve!

Variations:

Vedic: Replace garlic and onions with a pinch of asafoetida (hing) powder and more chopped tomatoes. Redder: Add 1 Tbs tomato paste along with chickpeas. Extra-Dry: Omit tomatoes and add (additional) 1–2 Tbs grated coconut.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook

Deviled Chickpeas - Kadala Thel Dala from The Lotus and the Artichoke - SRI LANKA vegan cookbook

Kadala Thel Dala
teuflisch würzige Kichererbsen

Rezept aus meinem veganen Kochbuch: The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

2 bis 3 Portionen / Dauer 30 Min.

  • 2 Tassen (400 g) gekochte Kichererbsen oder 1 Tasse (185 g) getrocknete Kichererbsen
  • 6–8 Cherrytomaten halbiert oder 1 mittelgroße (80 g) Tomate gehackt
  • 1 mittelgroße (100 g) rote Zwiebel gehackt oder 2–3 Frühlingszwiebeln gehackt
  • 1 Knoblauchzehe fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote entsamt, fein gehackt wenn gewünscht
  • 1 EL Kokos- oder Pflanzenöl
  • 1/2 TL Currypulver wenn gewünscht
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1 TL Chili- oder Paprikapulver
  • 1/2 TL Kurkuma gemahlen
  • 6–8 Curryblätter
  • 2 EL Kokosraspel
  • 1 TL Sojasoße (Shoyu)
  • 2 EL Limetten- oder Zitronensaft
  • 1 EL Agavensirup oder Zucker
  • 1 TL Meersalz
  • frisches Koriandergrün gehackt, zum Garnieren
  1. Beim Verwenden getrockneter Kichererbsen: 8 Stunden oder über Nacht einweichen. Abgießen, spülen und in einem mittelgroßen Topf mit frischem Wasser 60 bis 90 Min. weich kochen. Abgießen. Kichererbsen aus der Dose vor dem Verwenden abgießen und spülen.
  2. In einem großen Topf Öl auf mittlerer Flamme erhitzen. Gehackte Zwiebel, Knoblauch, Ingwer, Chili (falls verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver, Kurkuma und Curryblätter hineingeben. 3 bis 5 Min. unter ständigem Rühren anbraten, bis die Zwiebel weich wird.
  3. Gekochte Kichererbsen, gehackte Tomaten, Kokosraspel, Sojasoße, Limettensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Gut umrühren. 9 bis 12 Min. halb abgedeckt unter regelmäßigem Rühren schmoren.
  4. Mit frisch gehacktem Koriandergrün oder grünen Frühlingszwiebelringen garnieren und servieren.

Variationen:

Vedisch: Zwiebel und Knoblauch mit 1 Prise Asafoetida (Hingpulver) und mehr gehackten Tomaten ersetzen. Intensiveres Rot: 1 EL Tomatenmark zusammen mit den Kichererbsen zugeben. “Dry”: Ohne Tomaten und mit noch 1–2 EL Koksraspeln.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Sri Lankan Jackfruit Curry

Jackfruit Curry Dinner from The Lotus and the Artichoke - SRI LANKA!

This is absolutely one of my favorite dishes and recipes from my SRI LANKA vegan cookbook & ebook! I make it often at home, and have cooked it up for many dinner parties, cooking shows, and it’s regularly featured at the cooking classes I do, too. It’s really easy to make and it’s one of those dishes that’s a real crowd-pleaser, for vegans, vegetarians and non-vegetarians alike.

Strangely, Sri Lankan food is still not really that well-known in the world culinary scene — and the vegan scene, but it’s popularity and visibility has improved in the last few years. It’s kind of like jackfruit itself, which only recently has started to get really hyped and celebrated outside of Asia, where it has a long tradition and has been enjoyed for… well, practically forever! I suspect as Sri Lanka becomes more popular as a travel destination, more people will fall in love with the cuisine. Admittedly, I fell in love with Sri Lankan food about 10 years before my trip to Sri Lanka — there are some amazing Sri Lankan and South Indian eateries in Paris and Berlin that blew me away!

This Sri Lankan Jackfruit Curry is made with coconut milk, and it’s really creamy and intense. Jackfruit, kind of like plain tofu or tempeh or soy chunks (TVP), takes on the flavors of the sauce and marinade. The texture and freshness are amazing, and I enjoy it much more than the soy and faux-meat variations. (Which all work in this curry mix, too, btw!) You can use all kinds of coconut milk, or even make your own. If I buy coconut milk, I always try to get organic coconut milk with no weird additives and preservatives. In Germany, my favorite coconut milk is from Dr Goerg. It’s super rich and creamy, and combined with a little hit of coconut blossom syrup in the curry, this dish gets crazy delicious!

The main thing to know about cooking with jackfruit outside of Asia is: It’s easy to find! It’s inexpensive and really nothing bizarre. Almost every Asian import grocery store I’ve been to in the US, Canada, Germany, France, England, Holland and other parts of Europe, whether big city or little town, has Green Jackfruit (unsweetened!) in a can… but the yellow jackfruit which is primarily for sweet dishes and desserts is also usable, if you rinse off the syrup and adjust the spices / salt accordingly. Green jackfruit is the unripened, slightly tougher, less sweet fruit.

I had Jackfruit Curry in at least 10 different places in the 10 weeks I spent in Sri Lanka. Each restaurant and every family make it a bit different. I’ve also made lots of different variations on this one– sometimes sweeter, sometimes spicier, sometimes creamier, sometimes with other fun stuff like greens… or even pineapple!

Jackfruit Curry
Sri Lankan specialty in creamy coconut curry

serves 3 to 4 / time 30 min +

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 2 1/2 cups (350 g) young green jackfruit (unsweetened!)
  • 1 medium red onion chopped
  • 2 cloves garlic finely chopped
  • 1 green or red chili seeded, finely chopped optional
  • 2 Tbs vegetable oil or coconut oil
  • 1 tsp curry powder
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp black pepper
  • 1/2 tsp fenugreek seeds ground
  • 1/2 tsp (brown) mustard seeds ground
  • 1/2 tsp chili powder or paprika ground
  • 3/4 tsp turmeric ground
  • 2 small pieces cinnamon bark
  • 6–8 curry leaves
  • 2 pandan (rampe) leaves or bay leaves
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (120 ml) water more as needed
  • 1–2 Tbs lime juice or lemon juice
  • 1 Tbs agave syrup or sugar
  • 3/4 tsp sea salt
  • fresh coriander chopped, for garnish
  1. If using canned jackfruit, rinse and drain well. Chop into cubes or strips.
  2. Heat oil in a medium pot on medium heat. Add chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, fenugreek seeds, mustard seeds, chili powder (or paprika), turmeric, cinnamon, curry leaves, and pandan (or bay) leaves.
  3. Fry until onion begins to soften, stirring constantly, 3–5 min.
  4. Add chopped jackfruit, lime (or lemon) juice, agave syrup (or sugar) and salt. Mix well.
  5. Fry, stirring regularly, another 3–5 min.
  6. Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry.
  7. Remove cinnamon bark and bay leaves before serving.
  8. Garnish with fresh, chopped coriander. Serve with rice.

Variations:
Sweet & Red: Add 1 cup (80 g) chopped pineapple and 1 chopped tomato along with jackfruit.
Vedic: Omit onions and garlic, and add pinch asafoetida (hing) powder. Add jackfruit along with all spices.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook
Jackfruit Curry Dinner from The Lotus and the Artichoke - SRI LANKA!

Jackfrucht Curry
srilankische Spezialität mit Kokosmilch

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA
  • 2 1/2 Tassen (350 g) junge grüne Jackfrucht (ungesüßt!)
  • 1 mittelgroße rote Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 1 grüne oder rote Chilischote entsamt, fein gehackt wenn gewünscht
  • 2 EL Pflanzen- oder Kokosöl
  • 1 TL Currypulver
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Bockshornkleesamen gemahlen
  • 1/2 TL Schwarze Senfsamen gemahlen
  • 1/2 TL Chili- oder Paprikapulver
  • 3/4 TL Kurkuma gemahlen
  • 2 kleine Stückchen Zimtrinde
  • 6–8 Curryblätter
  • 2 Lorbeerblätter oder Pandanusblätter
  • 1 Tasse (240 ml) Kokosmilch
  • 1/2 Tasse (120 ml) Wasser bei Bedarf mehr
  • 1–2 EL Limetten- oder Zitronensaft
  • 1 EL Agavensirup oder Zucker
  • 3/4 TL Meersalz
  • frisches Koriandergrün gehackt, zum Garnieren
  1. Jackfrucht aus der Dose abgießen und spülen. In Würfel oder Streifen schneiden.
  2. In einem Topf Öl auf mittlerer Flamme erhitzen. Zwiebel, Knoblauch, Chili (wenn verwendet), Currypulver, Kreuzkümmel, Koriander, schwarzen Pfeffer, Bockshornkleesamen, Senfsamen, Chili– oder Paprikapulver, Kurkuma, Zimt, Curry– und Pandanusblätter (oder Lorbeerblätter) hineingeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird.
  3. Jackfruchtstücke, Limetten– oder Zitronensaft, Agavensirup (oder Zucker) und Salz zugeben und gut umrühren. Weitere 3 bis 5 Min. unter Rühren braten.
  4. Kokosmilch zugießen und mehrere Male umrühren. Zum Kochen bringen. Flamme niedrig stellen und halb abgedeckt unter regelmäßigem Rühren 12 bis 15 Min. köcheln, bis die Jackfruchtstücke weich werden und beginnen zu zerfallen. Für ein dünneres Curry während des Kochens je nach Bedarf nach und nach Wasser (oder mehr Kokosmilch) einrühren.
  5. Vor dem Servieren Zimtrinde und Lorbeerblätter entfernen.
  6. Mit frisch gehacktem Koriandergrün garnieren und mit Reis servieren.

Variationen:

Rot & Süß: 1 Tasse (75 g) gehackte Ananas und 1 gehackte Tomate zusammen mit der Jackfrucht zugeben. Vedisch: Zwiebeln und Knoblauch mit 1 Prise Asafoetida (Hingpulver) ersetzen.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten