What do you get when you mix curry and porridge? Courage!
What does garlic do when it gets hot? It takes its cloves off
What is a pumpkin's favorite sport? Squash
If at first you don’t like tea, chai chai again
Like pasta, curries are incredibly adaptable and have strayed far from the original, traditional recipe, which is usually a strong indication of how much the original dish was loved.
Historically, when travelers and colonizers have attempted to recreate some dish they encountered on their journey, the result is always adapted and changed in some great way back at home. Ingredients are different, traditional methods are unknown, secrets are not shared. THIS is the magic of traveling to a place and tasting the real thing. It’s also the magic of getting a glimpse into the culture and place by cooking up flavors and dishes that are as close as possible to what’s authentic.
Though this curry is not necessarily authentic, it IS fast and satisfying and emcompasses flavor profiles that are used in Sri Lankan curries, so far as we can tell, like vinegar and cinnamon. Did you know that 80-90% of the world’s cinnamon comes from Sri Lanka!? There are many more facts to know about this beautiful island country. Curry in a Hurry: what’s not to love?! We hope you adore this recipe as much as we do.
Happy & Healthy Cooking: Chef Jacqui & Chef Erin
HEY PARENTS! This recipe requires a microwave and a mug. Please open any cans (i.e. canned chickpeas/tomato paste) prior to class and discard lids!
ALLERGY SUBSTITUTIONS (for those items in red with a *)
Chickpeas (for peanut/legume allergy): Sub canned black beans OR corn
Tomato: Omit
Coconut: Sub heavy whipping cream or soy milk
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