Sri Lankan Blend
Experience the rich and aromatic flavours of Sri Lankan cooking with The Spice Republic’s Sri Lankan Blend. Packed with a wide variety of fresh, pure spices like coriander, turmeric, cumin, ginger, paprika, fenugreek, fennel seeds, paprika, cinnamon, cardamom, cloves and nutmeg, our Sri Lankan Blend provides a full-bodied flavour without overdoing the heat (just add your choice of chilli for those who like it hot!).
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Recipes
Sri Lankan Style Eggplant Curry
(Serves 4)
3 tbs vegetable oil
4 cloves garlic crushed
1 brown onion diced
3 tbs The Spice Republic Sri Lankan blend
2x 400g tinned diced tomatoes
1 cup stock (your choice)
2 medium eggplants, 4cm diced
2 tbs lemon juice
1 ½ tbs brown sugar
2 handfuls baby spinach leaves
Heat oil in pan & fry onions then add garlic & fry for 1 min. Add Sri Lankan blend & fry for 1 min. Add eggplant & stir fry for 3 mins. Add stock and tomatoes & simmer for 25 mins or until eggplant has softened and stock reduced. Add baby spinach, cook until soft. Stir in sugar & lemon juice & warm through. Serve with basmati rice, pappadams & yoghurt & garnish with fresh coriander. Season to taste.
Vegetable & Red Lentil Dahl
(Serves 8)
1 brown onion diced
3 cloves garlic crushed
1 knob ginger grated
2 tbs oil
1 tbs butter
3 tbs Sri Lankan Blend
2 large tomatoes diced
1 medium sweet potato diced
1 large zucchini diced
1/2 small cauliflower in florets
2 cups red lentils washed & drained
4 cups chicken stock
3 tbs sweet chilli sauce
Fry onions, ginger & garlic in oil & butter. Add Sri Lankan Blend & fry until fragrant. Add tomatoes, lentils & fry until tomato softens.
Add stock & vegetables & gently cook until everything softens, adding extra water as needed. Season with sweet chilli sauce & salt & pepper to taste. Serve with rice and your choice of Indian breads.
Sri Lankan Spiced Potato Pie
Serves 8
500g potatoes, sliced
300g sweet potatoes, sliced
300g cauliflower, into florets
1 zucchini, thickly sliced
200g frozen peas
2 tbs olive oil
1 diced onion
2 garlic cloves, crushed
1 large handful baby spinach
3 tbs The Spice Republic Sri Lankan Blend
Juice of one lemon
5tbs mango chutney
Small bunch coriander
30g melted butter
275 filo pastry
Season to taste
Put potatoes in large pan of salted water & bring to boil. Simmer for 5 mins, add sweet potato & cook for 5 mins. Add cauliflower & zucchini, cook for 3 mins until just tender, then drain. Heat oil in large pan & fry onion & garlic, add Sri Lankan Blend & cook for 2-3 mins. Turn off heat, add potatoes & veggies (including peas), lemon juice, chutney, baby spinach & coriander, stirring carefully. Heat oven to 170 degrees. Halve filo sheets & using two-thirds of them overlapping to line a 20cm loose bottomed cake tin with a little overhang. Lay each sheet & brush with melted butter. Spoon in filling & press down lightly. Fold up overhanging sides and scrunch up remaining pastry & place on top of pie. Brush with more butter & bake for 40-45 mins until golden brown.
Potato & Chickpea Curry
3 tbs Sri Lankan Blend
3 tbs olive oil
3 large garlic cloves, minced
1 onion
2 cups potatoes, diced
2 400g canned chickpeas, drained
2 400g diced tomatoes
2 tbs sweet chilli sauce
3 large handfuls baby spinach
2 cups chicken stock
Salt & pepper to taste
Heat oil in a large pot over medium heat. Add onion & garlic & cook until translucent. Add Sri Lankan Curry & stir fry for 1 min. Add potatoes & stir to coat. Then add chickpeas, tomatoes, sweet chilli sauce & stock, simmer until potatoes are cooked & sauce has thickened. Finally, add spinach & adjust seasoning. Serve with rice, fresh coriander & Indian flatbreads.
Tofu & Spinach Dahl with Sri Lankan Blend
450 g tofu, drained, cut into 1.5cm cubes
3tbs soy sauce
1 1/2 tbs maple syrup
2 cloves garlic, finely chopped
Thumb-sized piece of ginger, finely chopped
1 onion, diced
400g can lentils, drained
400g can chickpeas, drained
3 handfuls baby spinach
400g chopped tomatoes
200mls water
1tbs brown sugar
3tbs Greek yoghurt
1/2 lime
10-15 cherry tomatoes, halved
3 tbs Sri Lankan Blend
Salt & pepper to taste
Serves 6-8. Heat a deep frypan to high, add tofu & onion & cook for 5 mins or until the tofu is golden on each side. Mix soy sauce & maple syrup in quickly so that the tofu is well coated with the sauce. Add garlic, ginger, brown sugar & add Sri Lankan Blend & fry until fragrant. Add in lentils & chickpeas, along with tomatoes, cherry tomatoes & water, let simmer for 15 mins. Finally, add in the yoghurt, along with the spinach & cook until the spinach has wilted. Add extra water if needed. Squeeze in lime juice, add seasoning to taste by adding extra soy sauce, maple syrup, salt, pepper etc. Leave to simmer for a further 3 mins. Garnish with fresh coriander & serve with rice & Indian bread or papadums. Serves 6-8.