Sri Lankan Curry Powder for Vegetables

by Thyme Recipes 15 Sep 17

This fragrant curry powder is adapted from Rick Stein's Far Eastern Odyssey recipe for a roasted curry powder.  This version is not roasted, is lighter and perfect to spice a yoghurt as a dressing or to sprinkle over vegetables such as aubergines before grilling or frying.  It is delicious in a dahl, reminiscent of travels in Sri Lanka and the rich pungent flavours of the region.



  1. For the Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat.
  2. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown.
  3. Add the remaining ingredients and grind.
  4. Store the Sri Lankan curry powder in an airtight jar for up to three months.