Vegetables and rice with Ceylonese sauce
February 9, 2009 by Cyndi Lavin
Filed under Recipes
Vegetables and rice can get boring pretty quickly. Add a new sauce and liven things up. If you chop the lime up finely, everyone will have a good time trying to guess the “secret ingredient” …always a favorite game at our table!
Boil up some basmati rice, and start your sauce. A few minutes before the rice is ready, bring the sauce back up to simmer and add your veggies. We used broccoli, and it was delicious.
Ceylonese Sauce
2 T vegetable oil
Medium onion, chopped
Large clove of garlic, chopped
1 t mustard seeds
2 t curry paste or favorite curry spice mix
15 oz can of coconut milk
1/2 lime, chopped fine
Chili powder for those who like it hot
Saute the onions and garlic in oil in a large skillet. Crush the mustard seeds with mortar and pestle, and add with the curry paste to the pan. Heat well. Add the coconut milk and bring to a boil. Add the lime. Reduce to simmer and allow to thicken. Add vegetables to soften shortly before serving over rice. Add chili powder if desired.
Image: Cyndi Lavin
I’ve never cooked with mustard seeds before – will this recipe work if I used prepared mustard? Anyway, I love this recipe. It’s exotic and easy and you can use it for pretty much any veggies you have at hand.
Thanks for sharing!
Hi Lexi! The flavor won’t be as intense if you use prepared mustard instead of crushed seeds, but sure, you can make that substitution. That’s the lovely thing about cooking rather than baking…minor changes rarely mess it up!