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Colombo Curry

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“This recipe is from Cooking Light. It is a Sri Lankan curry, which also found its way to the Caribbean, where it is usually made with goat and calabaza. I often make it with lamb and butternut squash.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place rice in a small, non-stick skillet; cook 3 minutes over medium-high heat,stirring constantly. Add coriander, cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly. Add turmeric and fenugreek; cook 15 seconds, stirring constantly. Remove mixture from pan. Let cool for 5 minutes. Place in a spice or coffee grinder; process until finely ground.
  2. Heat oil in a large pot over medium-high heat. Add onions, shallot, ginger and garlic; saute 1 1/2 minutes. Add pork; saute 3 minutes. Add sweet potato; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Stir in spice mixture; cover, reduce heat, and simmer for 15 minutes. Stir in lime juice, salt and pepper.

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