How to Cook Vegan Sri Lankan Curry Like a Local​

Have you ever tasted a creamy, spicy Sri Lankan curry​ and wondered, "How can I make this vegan without losing its authentic flavor?" You're not alone! Sri Lankan cuisine is famous for its rich coconut milk-based curries, but many traditional recipes rely on dairy or meat.

Good news—vegan Sri Lankan curry is not only possible but incredibly delicious!​​ In fact, ​over 20% of Sri Lankans follow a vegetarian or vegan diet​ (Sri Lanka Tourism, 2023), so plant-based adaptations are deeply rooted in the culture.

Ready to cook like a local? Let’s dive in!

Why Sri Lankan Curry Works Perfectly Vegan​

Sri Lankan curries naturally feature:
✅ Coconut milk​ (instead of dairy)
✅ Lentils, jackfruit, and veggies​ (protein-packed bases)
✅ Aromatic spices​ (turmeric, cumin, curry leaves)

The secret? Tempering (thuna paha)​—a technique where spices are bloomed in hot oil for maximum flavor.

Essential Ingredients for Vegan Sri Lankan Curry​

Before you start, gather these must-have items:

Pro Tip:​ Find these at ​Sri Lankan or Indian grocery stores​ (or online).

Step-by-Step: Vegan Sri Lankan Jackfruit Curry​

Ingredients (Serves 4)​

• 2 cups young jackfruit (canned, drained)
• 1 can coconut milk
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp coconut oil

Instructions​

1. Prep the jackfruit​ – Shred it with a fork to mimic pulled meat.
2. Temper the spices​ – Heat oil, add mustard seeds, cumin, and curry leaves. Wait for the "pop" sound.
3. Sauté aromatics​ – Add onion, garlic, and ginger. Cook until golden.
4. Spice it up​ – Stir in turmeric, chili, and coriander powder.
5. Add jackfruit & coconut milk​ – Simmer for ​15 mins​ until thick.
6. Finish with lemon juice​ (optional) for brightness.

Serving Suggestion:​ Pair with ​vegan kottu roti​ (recipe below) or steamed rice.

Bonus: Vegan Kottu Roti (Sri Lankan Street Food)​

Kottu roti is a chopped flatbread stir-fry—usually made with eggs and butter. Here’s the vegan version:

Ingredients​

• 2 cups godhamba roti (or paratha), chopped
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1 tbsp soy sauce
• 1 tsp black pepper
• 1 tbsp vegan butter

Method​

1. Heat vegan butter in a pan.
2. Add veggies, stir-fry until soft.
3. Toss in chopped roti, soy sauce, and pepper.
4. Cook on high heat for 5 mins​ (the "clanging" sound is key!).

Common Mistakes to Avoid​

❌ Using light coconut milk​ → Lacks creaminess.
❌ Skipping tempering​ → Loses depth of flavor.
❌ Overcooking jackfruit​ → Turns mushy.

Where to Find Authentic Sri Lankan Vegan Food in SG?​

If you’re in Singapore and want to try before you cook:

• Mani’s Curry (Little India)​ – Vegan jackfruit curry.
• Kotuwa (Boat Quay)​ – Offers vegan kottu roti.

Final Tip: Patience = Flavor​

Sri Lankan curries taste even better the next day​ as the spices meld. Make a big batch and enjoy leftovers!

Now it’s your turn—will you try making vegan Sri Lankan curry at home?​ Let us know in the comments! 🌱🍛