Vegan Sri Lankan Curry Recipe

One of my favourite things about visiting new places is trying different foods! Whilst I wish I could be constantly travelling and eating, sometimes I have to (try to) bring the culture into my own kitchen…

I have developed a balanced, vegan and gluten-free Sri Lankan curry recipe that is super tasty, full of vegetable-goodness and with a recipe that is easy to follow!


Ingredients (Serves 2)

  • 300g butternut squash, de-skinned and cubed
  • 100g canned chickpeas, drained
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • Spinach
  • 1.25 tbsp mild curry paste (you can make you own if you have time!)
  • Sugarsnap peas
  • 2 large tomatoes, roughly chopped
  • 250ml vegetable stock (adjust accordingly!)
  • 2 tbsp low-fat coconut yogurt
  • 100g brown rice
  • 0.5 fresh red chilli, deseeded and finely chopped
  • Fresh coriander, chopped



  • Cook the rice in boiling salted water, as per pack instructions.
  • Meanwhile, heat oil/ frylight in a large frying pan over a medium heat and cook the butternut squash for 2-3 mins until lightly browned.
  • Add the onion, sugarsnaps and curry paste and fry for 3-4 mins.
  • Pour over the stock, then cover and simmer for 15-20 mins (until the squash is tender!).
  • Add the tomatoes, chickpeas and spinach, then gently cook for 3-4 mins.
  • Take off the heat and stir through the yogurt and half of coriander.
  • Serve with rice and garnish with chillies and remaining coriander!


I would love to hear what you think of the recipe or if you give the recipe a go!


“Food makes travel so exceptional, because you get to taste what it’s actually supposed to taste like.” – Meghan Markle



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