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 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


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.