Total Time
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition


  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.


Most Helpful

I made this with chicken and butternut squash and it dissapeared quicker than it took to make!! it was really really good! finger lickin' good :) Thank you for sharing a great recipe!

Natalia #3 May 02, 2009

This was a very good Sri Lankan (Indian) curry. I used chicken, but kept picturing how great this would be with goat. I used just a pinch of salt and also added baby zucchini to it, which I picked up from another colombo recipe. I was afraid the quantities of spices would be too much, but it wasn't, it gave it tons of flavor without making it spicy (wasn't sure if the second fenugreek was a duplicate, since it wasn't in the directions, so I left it out). I was also intrigued by the toasted ground rice in the spice mixture. It definitely helped thicken the sauce. I cooked it 30 minutes, as my pieces of sweet potato were a little larger. Thank you!

Maito November 19, 2008

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