How to Make Rice and Curry (Traditional & Healthy Version)
Rice and Curry is the heart of Sri Lankan cuisine, enjoyed in homes from bustling Colombo to serene villages in the hill country. This balanced vegetarian meal features nutty steamed rice paired with a vibrant array of vegetable curries, all infused with the island’s signature spices and coconut. The dish is beloved for its comforting flavors, colorful presentation, and the way it brings families together around the table. Sri Lankan Rice and Curry offers a delightful mix of textures and tastes, ranging from creamy coconut-based gravies to tangy and aromatic sambols. It’s a staple at lunch tables and is often served at gatherings and special occasions, reflecting the nation’s rich culinary heritage. Choosing a traditional, health-conscious Rice and Curry means savoring the authentic taste of Sri Lanka while nourishing your body with wholesome ingredients. This recipe is perfect for anyone seeking a flavorful, low-calorie meal packed with plant-based protein and fiber, making it ideal for calorie counters and food lovers alike.
Ingredients
- 1 cup Red or white rice (Sri Lankan samba or kakulu rice preferred)
- 1/2 cup Carrots (diced)
- 1/2 cup Green beans (chopped)
- 1/2 cup Potatoes (diced)
- 1/3 cup Coconut milk (light or regular)
- 1 small Onion (sliced)
- 2 Garlic cloves (minced)
- 6-8 Curry leaves (fresh if possible)
- 1/2 tsp Mustard seeds
- 1 tsp Sri Lankan curry powder (roasted)
- 1/4 tsp Turmeric powder
- to taste Salt
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Fresh grated coconut (for pol sambol (optional))
- 1 Green chili (sliced, optional for extra heat)
Step-by-step instructions
Step 1 · Rinse the rice thoroughly and cook in a rice cooker or pot with 2 c...
Rinse the rice thoroughly and cook in a rice cooker or pot with 2 cups water until fluffy. Set aside.
Step 2 · Heat a non-stick pan on medium and add mustard seeds
Heat a non-stick pan on medium and add mustard seeds. When they begin to pop, add the sliced onion, garlic, and curry leaves. Sauté until fragrant.
Step 3 · Add carrots
Add carrots, green beans, and potatoes to the pan. Stir well. Sprinkle with turmeric, curry powder, black pepper, and a pinch of salt.
Step 4 · Pour in the coconut milk and 1/4 cup water
Pour in the coconut milk and 1/4 cup water. Cover and simmer until vegetables are tender but not mushy.
Step 5 · While the curry simmers
While the curry simmers, prepare pol sambol if desired: combine fresh grated coconut, green chili, and a pinch of salt in a small bowl.
Step 6 · Check seasoning and adjust salt if needed
Check seasoning and adjust salt if needed. Serve hot rice with a generous ladle of vegetable curry and a spoonful of pol sambol on the side.
Why this recipe is healthy
Rice and Curry is a healthy choice because it combines whole grains, a spectrum of vegetables, and heart-healthy fats from coconut milk—all in a low-calorie, high-fiber package. The dish is naturally vegetarian and can be made vegan, making it suitable for a variety of diet plans, including weight management and diabetes-friendly menus. The use of local spices not only boosts metabolism but also reduces the need for excess oil or salt.
A note on tradition
Rice and Curry is the quintessential meal of Sri Lanka, enjoyed daily across the island regardless of region or social status. Each household has its own variation, but the essence remains the same—rice served with several flavorful curries. It’s a dish that symbolizes hospitality and communal dining, often featured at family gatherings, religious festivals, and special celebrations. The recipe reflects the agricultural bounty and spice-rich history of Sri Lanka.