Once upon a time we lived in a little country town that happened to have awesome Sri Lankan chefs in the local town pub! They cooked up a mean tamarind curry (meat of course). Since we moved geographically as well as food-wise into plant based eating, I forgot about that brilliant curry. And when the memory struck, I decided it was a must-have on the curry list.
It works. Truly. It is so different to my other (Non butter-chicken, Korma and Tikka Masala). They are all favourites and this one is very distinct and unique in flavour but well worthy of being on the curry list!
I’ll give you the sauce/curry recipe but truly, you can put anything with this curry. I used a mixed veg and lentil (cauliflower, carrot, potato, pumpkin with some broccoli tossed in at the end). But do what you will. Even a tamarind tomato spinach curry would be beautiful I think.
1 cup of tomato puree (not paste, but passata/puree sauce – or use crushed tomatoes in a tin)
3 cloves garlic
1 tsp tumeric
1/2 tsp cumin
1 tsp ground coriander
1 tsp chilli flakes
3 cm fresh ginger piece
sprinkle of salt
—> Blend these together to form the base tomato curry sauce.
Then heat, and stir in:
1 tin coconut cream
1 T tamarind puree
1/2 cup water
15 curry leaves
1 cinnamon stick
And allow to simmer for 15 minutes or until your vegetables are cooked. Deelllissshhh 🙂
(Note, if you put potato in a curry, it’s best to precook it because it will take a lot longer than 15 minutes simmering in a sauce to cook!
The photo is once again, ordinary! One day I will make a special effort in daylight and take a gorgeous picture of a curry! But for now you will just have to trust me that this is a unique and yummy recipe~ 🙂