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    The Happy Pear Sri Lankan-style toasted spice curry

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    The Happy Pear Sri Lankan-style toasted spice curry

    Toasting the whole spices infuses the dish with a deep, lively aromatic note. Serve with wholewheat couscous, noodles, brown rice or toasted wholemeal pitta 

    • Vegetarian
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    1 red pepper, deseeded and cut into strips
    1 yellow pepper, deseeded and cut into strips
    150g mixed mushrooms, such as oyster and shiitake, cut into bitesize pieces
    200g head broccoli, cut into florets and the stalk chopped
    3 tbsp oil
    1½ tbsp cumin seeds
    2 tbsp coriander seeds
    2 tbsp fennel seeds
    1/2 tsp black peppercorns
    1 leek, washed and diced
    2 cloves garlic, finely chopped
    4-5cm piece ginger, peeled and finely chopped
    ½ green chilli, finely chopped (deseed for a milder curry)
    400g can butter beans or other similar canned beans, drained and rinsed
    2 tbsp tamari
    1 tsp ground turmeric
    400g can chopped tomatoes
    400g can coconut milk
    Juice of ½ lemon
    1 tsp salt
    2 tbsp maple syrup
    115g pack baby spinach
    15g coriander, roughly chopped
    25g toasted flaked almonds, to serve


    1. Preheat the oven to 200°C, gas mark 6. Place the peppers, mushrooms and broccoli onto a baking tray, and toss with 2 tbsp of oil and a pinch of salt until well coated. Bake for 12-14 minutes.

    2. In a dry pan over a high heat toast the cumin seeds, coriander seeds, fennel seeds and black peppercorns for 4-5 minutes until they start to pop (be careful that they don’t burn or blacken as they will taste bitter). Remove from the heat and grind in a pestle and mortar, or blender.

    3. Heat a large frying pan over a high heat. Add the remaining 1 tbsp of oil and once it is hot add the chopped leek, garlic, ginger and chilli. Fry for 3 minutes, stirring often, until the leek starts to brown slightly around the edges. Add the butter beans, tamari, turmeric and ground spices and stir-fry for 1 minute. Add the chopped tomatoes, coconut milk, lemon juice, salt and maple syrup.

    4. Bring to the boil, then reduce the heat to low. Remove the roasted vegetables from the oven and add to the sauce. Leave to simmer for 3-4 minutes. Mix in the baby spinach and cook for a further minute until wilted. Serve with the fresh coriander and some toasted flaked almonds.

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