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Vegetarian, South and Southeast Asian

Sri Lankan rice and curry with vegetables

Sri Lankan rice and curry is a complete meal for 4 people, ready in 1 hour 5 minutes, medium difficulty, at €1.90 per person. It brings together basmati rice, a red lentil dal, a butternut squash and green bean curry, and a fresh coconut sambol. The trick is cooking each component separately, so their textures and flavors stay distinct before meeting on the plate.

Tonight we're building a real Sri Lankan rice and curry, rice surrounded by little vegetable curries, a dal, and a coconut sambol.

Sri Lankan rice and curry with vegetables
Total time
1 h 05
Difficulty
Medium
Cost per person
€1.90
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

In Sri Lanka, you never get just one curry, you get several small dishes gathered around the rice, each with its own personality. Here, the red lentil dal brings softness, the butternut squash simmered in coconut milk adds a thick sweetness, and the sautéed green beans keep some bite. The coconut and lime sambol wakes everything up with its tangy freshness.

This is a dish for when you have a bit of time ahead of you, more of a Sunday project or an unhurried weeknight. The four preparations need some organizing, but each one stays simple on its own. The result impresses guests just as much as it delights anyone who likes building their own plate, mixing the curries however they want.

The ingredients

4 people

Pantry

  • Basmati riceoften in the pantry 300 g
  • Red lentilsoften in the pantry 200 g
  • Coconut milk 40 cl
  • Mild curry powderoften in the pantry 3 tbsp
  • Turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 stick
  • Grated coconut 80 g
  • Oiloften in the pantry 3 tbsp

Fruits and vegetables

  • Butternut squash 400 g
  • Green beans 250 g
  • Onion 2
  • Garlic 3 cloves
  • Lemon 1

The step by step recipe

  1. Cook the red lentils with the turmeric and one minced onion in water, add half the coconut milk toward the end of cooking, to make the dal. 15 min

    Skim off the foam at the start of cooking.

  2. Sauté one onion with the garlic, cinnamon, and curry powder, add the squash in cubes and the rest of the coconut milk, and let it simmer. 20 min

    The squash cubes should stay whole.

  3. Sauté the green beans in the oil with half the grated coconut and some salt, for the second curry. 8 min

    Keep them a bit crunchy.

  4. Mix the rest of the grated coconut with the lemon juice, a touch of chili, and salt to make the sambol. 3 min

    Adjust the chili depending on the kids.

  5. Cook the rice in salted water and plate it surrounded by the curries, the dal, and the sambol. 11 min

    Everyone builds their own plate, mixing it as they like.

Our tips to get it right

  • Cook the three curries and the dal in parallel, checking on each in turn, so everything finishes around the same time as the rice.
  • Cut the squash into even cubes about 2 centimeters wide, they'll cook through evenly without turning to mush.
  • Taste the sambol before serving and adjust the salt and lime, it's the piece that balances everything else on the plate.

The variations

  • Swap the butternut squash for kabocha pumpkin or carrots, the simmering method stays the same.
  • For a spicier version, add minced fresh green chili to the squash curry.
  • For a quicker meal, skip the lentil dal and just serve the squash curry, green beans, and sambol with rice.

What to serve it with

  • Crispy papadums as a starter
  • Spiced chai tea
  • Tangy vegetable pickles on the side

Storage

Keep each preparation separately in sealed containers in the fridge, up to 3 days. The dal and squash curry freeze well for up to 2 months, but the green beans and sambol are best made fresh. Reheat gently in a saucepan, adding a splash of water if needed.

Questions about this dish

Can you make Sri Lankan rice and curry ahead of time?

Yes, the dal and squash curry reheat beautifully the next day, their flavors even deepen overnight. Make the green beans and sambol closer to serving time to keep them fresh.

Can you use dried coconut instead of fresh grated coconut?

Yes, use unsweetened dried coconut rehydrated for a few minutes in a bit of warm water. The sambol will be slightly less juicy but just as fragrant.

How do you adapt this dish for kids?

Serve the sambol on the side without chili, and let each child spoon their own amount of squash curry onto their rice. The mild, soft lentil dal is usually well liked even by younger kids.

Why toast the curry powder before cooking?

Dry heat wakes up the essential oils in the spices and gives them that roasted aroma typical of Sri Lankan cooking. Heat the powder for a few seconds in a dry pan before adding it to the onions.

How long does it take to make a Sri Lankan rice and curry with vegetables?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sri Lankan rice and curry with vegetables?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sri Lankan rice and curry with vegetables cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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