Curry Cooking Class for Daoist Vegetarians

Curry Cooking Class for Daoist Vegetarians
Date: 10 May 2008
Venue:Greenslopes Red Cross Hostel
Cooking Instructors: Nishanti & Sanjaya Ariyasinghe,

Text/Photo by Stephen & Molly Lin

Purpose:

A group of Daoist vegetarians have requested assistance from Nishanti and Sanjaya Ariyasinghe, a Sri Lankan couple to demonstrate how to cook authentic, genuine and original easy to manage curries. NO garlic, onion or shallots are used in these recipes so as to meet the Daoist dietary requirements. Contrary to the common practice of Daoist vegetarians in Brisbane, they have used no processed vegetarian imitation or substitute foods.

Here are the four main curries we have learnt cooked and tasted for that lunch:

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1. Red Lentils Curry

1. Wash the red lentils 3 or 4 times
2. Put into cooking pot, mixing with spices such as green curry leaves, green chili slices,
3. Add salt, curry powder, turmeric powder, water and chili powder,
4. Put on stove on high heat. Add more water. No oil needed.
5. Stir regularly to prevent from sticking on the bottom, add coconut milk when it’s boiled.
6. Cook about 10-15 minutes, until lentils broken down into fine puree;
7. Turn to low heat to thicken the mixture, for about 5- 10 minutes;
8. Sit for a few minutes to cool down before serve.

Cooking Instructors: Nishanti & Sanjaya Ariyasinghe,
Text/Photo by Stephen & Molly Lin

Core Spices

We have used core spices for all four dishes, they are:

1. Curry Powder,
2. Coconut Powder (to mix in warm water prior to use),
   
3. Fresh Curry leaves,
   
4. Fresh green chili,
   
5. Dry red chili flakes or powder,
   
6. Turmeric powder

Four Curries in 8 Easy Steps


Cooking Instructors: Nishanti & Sanjaya Ariyasinghe,
Text/Photo by Stephen & Molly Lin

2. Pineapple Curry

1. Choose a medium size, medium texture (not to ripe not too raw), to skin and cut into slices
2. Put into cooking pot, mixing with spices such as green curry leaves, green chili slices,
3. Add salt, curry powder, turmeric powder, water and chili powder,
4. Put the stove on high heat with some oil, Put in some fresh curry leaves
5. Stir regularly to prevent from sticking on the bottom, add coconut milk when it’s boiled.
6. Cook about 10-15 minutes, until pineapple slices softened;
7. Turn to low heat to thicken the mixture, for about 5- 10 minutes;
8. Sit for a few minutes to cool down before serve

Cooking Instructors: Nishanti & Sanjaya Ariyasinghe,
Text/Photo by Stephen & Molly Lin

3. Carrots Curry

1. Wash and peel carrots, cut into chips as French fries
2. Put into cooking pot, mixing with spices such as green curry leaves, green chili slices,
3. Add salt, curry powder, turmeric powder, water and chili powder
4. Put on stove on high heat with oil, add coconut milk when it’s boiled.
5. Stir regularly to prevent from sticking on the bottom
6. Cook for about 10-15 minutes, until carrots turned soft
7. Turn to low heat to thicken the mixture, for about 5- 10 minutes
8. Sit for a few minutes to cool down before serve

Cooking Instructors: Nishanti & Sanjaya Ariyasinghe,
Text/Photo by Stephen & Molly Lin

4. Potato Curry

1. Wash and peel potatoes, dice them 3 or 5 cm cubes
2. Put into cooking pot, mixing with spices such as green curry leaves, green chilli slices
3. Add salt, curry powder, tumeric powder, water and chilli powder,
4. Put on stove on high heat with oil , add coconut milk when it’s boiled.
5. Stir regularly to prevent from sticking on the bottom
6. Cook for about 10-15 minutes, until lentils broken down into fine puree;
7. Turn to low heat to thicken the mixture, for about 5- 10 minutes;
8. Sit for a few minutes to cool down before serve

Cooking Instructors: Nishanti & Sanjaya Ariyasinghe,
Text/Photo by Stephen & Molly Lin