- 1 cashews sachet
- 1 desiccated coconut sachet
- 1 coconut milk pack
- 1 turmeric sachet*
- 1 split red lentils pack
- 1 jasmine rice sachet
- 1 baby spinach bag
- 1 green beans bag
- 2 carrots
- 1 pandan
- 1 long green chilli
- 1 red onion*
- 1 garlic clove*
- 1 curry leaves bag*
Pantry staples: Cooking oil, salt, white vinegar, black pepper
Allergens: Onion, garlic, nuts (cashew)
Specialised equipment: Sieve
Chef's note: This parippu curry recipe has been endorsed by a friend’s Sri Lankan mother, so you know it’s going to taste delicious and authentic. This is one we guarantee you will make again. Remove the chilli seeds to reduce the intensity of the heat.
* Use half of the turmeric and onion provided.
* Garlic and curry leaves are to be split across various other dishes so please read each recipe carefully.
1. Prepare the ingredients
Rinse the lentils until the water runs clear. Wash the vegetables. Peel and cut the carrot into small pieces. Finely chop the garlic*, chilli to taste and half of the onion*. Finely slice the remaining onion. Trim the ends of the beans. Pick 1 stem of curry leaves* per 2 people. Tie the pandan in a knot.
2. Make the onion pickle
In a saucepan, combine 2 tablespoons per person of white vinegar, 2 tablespoons per person of water and 1/2 teaspoon per person of white sugar. Bring to simmer, remove from heat and add the sliced onions. Set aside to pickle for at least 10 minutes.
3. Start the parippu
In a saucepan add 1/2 cup of water per person, the lentils, pandan, carrots and turmeric*. Bring to a gentle simmer over low heat for 15 minutes or until the lentils are cooked and most of the water is absorbed. You may need to add more water and cook for longer if the lentils are still hard. Check regularly. The mixture should be like thick soup. Season to taste.
4. Cook the spice paste
Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the curry leaves and cook for 30 seconds or until crisp. Drain on absorbent paper. It is a good idea to practise this step first with one or two leaves. In the same pan, add the remaining onion and cook for 3 minutes or until translucent. Add the garlic and chilli to taste and cook for 2 minutes or until aromatic. Stir in the spice paste and cook for 1 minute or until all the ingredients come together.
5. Cook the rice
Wash the rice in cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until just cooked. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve.
6. Finish the parippu
Add the coconut milk and the cooked spice paste mixture to the lentils and cook for 5 minutes or until slightly reduced. You want the parippu to be thick but soupy in consistency. Once cooked, remove from heat and stir in the spinach leaves. Season to taste. Remove the pandan and discard.
7. Cook the green beans
Meanwhile, heat a small splash of oil in a frying pan over high heat. Add the green beans and cook for 1 minute or until the beans are just charred. Remove from heat and stir in the desiccated coconut. It should brown very quickly. Once browned, remove the beans and coconut from the pan.
8. To serve
Divide the parippu between serving plates. Top with the green beans, curry leaves, cashews and onion pickle. Serve with the rice.