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Sri Lankan garlic curry(vegetarian, vegan), have you tried garlic curry in coconut milk?, It's one more easy way to eat garlic even if you don't like them, less pungent even the kids can try having some-islandsmile.org

Sri Lankan garlic curry(vegetarian, vegan).

Sri Lankan garlic curry(vegetarian, vegan), have you tried turning garlic into a curry?, It's one more easy way to eat garlic even if you don't like them, less pungent even the kids can try having some. 
Course curry
Cuisine asian,, low-carb, Srilankan, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

4-5 tablespoons of cooking oil

A handful of curry leaves

1 large onion finely sliced

1 medium-sized tomato sliced

2 green chillies chopped

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder

200g of garlic cloves(this is about 4 heads of garlic, each will have 10-12 garlic cloves, so reduce or increase as you need)

1/2 teaspoon mustard seeds

1 cup coconut milk

1/4 teaspoon fenugreek seeds

Salt to season

Instructions

Clean and set aside the garlic cloves.

Set a small pan over medium heat and pour in oil, let the oil heat for a few seconds, add curry leaves, onions, green chillies, tomatoes and cook the following ingredients until the onions turn slightly brown. 2-3 minutes.

Add garlic cloves and sauté with the tempering ingredients for 2-3 minutes. you'll want to toughen up the garlic by frying it so there's a little crunchy texture before you add the coconut milk, 3-4 minutes over low fire.

Add mustard seed, cook for 2 minutes or until they pop. then pour in the coconut milk, leave it to simmer over low heat for 3 minutes and then add fenugreek. Season with salt.

Reduce heat, cover and let the garlic curry cook 15-20 minutes or until the garlic pods are soft.