Culture Tuesday is a weekly column in which Best of Vegan Editor Samantha Onyemenam explores different cultures’ cuisines across the globe through a plant-based and vegan lens. Before you start exploring vegan Sri Lankan recipes, you might want to click here to read her original column about Sri Lankan cuisine.
This is a complementary piece to my original article on Sri Lankan cuisine. For this, I decided to compile a list of 10 great vegan Sri Lankan recipes for you to try in order to have a greater experience of Sri Lankan food. I hope you enjoy these recipes and please share any feedback you have with the recipe developers. I am sure they will love to read what you have to say about their recipes!
Jackfruit
The jackfruit tree is of great value to Sri Lankans and used in its entirety. Culinarily, the flesh of young jackfruit, as well as that of mature jackfruit and the seeds are used to make curries such as kos ata kalu pol maluwa (jackfruit seed curry), polo (young jackfruit curry), and kiri kos (mature jackfruit curry). Each dish is prepared to be very fragrant and flavourful through the use of freshly ground spices.
Kos Ata Kalu Pol Maluwa by PeckishMe
Click here or on the photo above for the full recipe.
Polos by Island Smile
Click here or on the photo above for the full recipe.
Kiri Kos by Island Smile
Click here or on the photo above for the full recipe.
Parippu by Love And Other Spices
Parippu is a Sri Lankan dhal curry made from red lentils. It is cooked similar to the Indian dhal, but tempered with curry leaves, infused with full-fat coconut milk, and seasoned with a range of fragrant herbs and spices.
Click here or on the photo above for the full recipe.
Gowa Mallum by PeckishMe
Gowa mallum, also known as, ‘cabbage mallum,’ is a very flavorful cabbage stir fry made with aromatic vegetables such as onions and garlic as well as grated coconuts, mustard seeds, turmeric, cinnamon, and other herbs, spices, and aromatic leaves.
Click here or on the photo above for the full recipe.
Cashew Nut Curry by PeckishMe
Cashew nut curry is a chunky curry made from raw cashews which are cooked till they are buttery soft with onions, garlic, ginger coconut milk, and a range of herbs and spices. Although appearing whole, the cashews are so soft that they almost melt in the mouth creating a textural experience that complements its flavors.
Click here or on the photo above for the full recipe.
Kadala Curry by PeckishMe
Kadala curry is another chunky and fragrant Sri Lankan curry dish that offers a creamy, soft, and flavorsome experience. It is made from chickpeas (kadala) which are cooked in coconut milk with a medley of stir-fried aromatic vegetables, tomatoes, herbs, and spices.
Click here or on the photo above for the full recipe.
Brinjal Salad by Island Smile
Brinja salad is a salad made from fried aubergines (eggplants), onions, and chillies as well as other ingredients. It can be served as an accompaniment to rice and curry dishes as well as a standalone warm salad.
Click here or on the photo above for the full recipe.
Seeni Sambol by Island Smile
Seeni sambol is a sweet and spicy onion relish/chutney that can be served as an accompaniment to various meals as well as a condiment that can be served on bread or crackers for a more nutritious, filling, and flavorsome experience. It is made by caramelizing onions and cooking them with chillies, tamarind juice, and aromatic warm spices and leaves.
Click here or on the photo above for the full recipe.
Pol Sambol by Island Smile
Pol sambol is a coconut relish made from freshly grated coconuts, chillies, and shallots. It is one of the most popular Sri Lankan dishes and, probably, the most popular sambol. It is a very versatile dish as it can be served on bread, with rice and curry dishes, as well as roti.
Click here or on the photo above for the full recipe.
