Vegan Recipes

A bold, tangy, and sweet Sri Lankan pickled eggplant preparation made with whole baby eggplants, fried and steeped in a spiced vinegar-sugar syrup — a classic condiment of Sri Lankan cuisine.

A savory, fluffy semolina porridge cooked with onions, chilies, curry leaves, and vegetables — a quick and popular Sri Lankan breakfast adapted from South Indian cooking.

A simple yet deeply satisfying Sri Lankan dry potato curry — par-boiled potato cubes tempered with onions, curry leaves, and aromatic spices until golden and subtly spiced.

A mild, golden, creamy Sri Lankan coconut milk gravy tempered with mustard seeds, turmeric, and curry leaves — poured over string hoppers or rice for an authentic and comforting breakfast.

A gorgeously sweet, sour, and spicy Sri Lankan pickled eggplant dish — deep-fried brinjal strips combined with caramelized shallots, vinegar, and spices into a sticky, tangy relish.

A thick, hearty Sri Lankan curry made with young green jackfruit (polos) cooked in a rich, spiced coconut milk gravy — a beloved vegan dish that perfectly mimics the texture of pulled meat.

Creamy, golden red lentil curry tempered with coconut milk, mustard seeds, and curry leaves — the most beloved and essential curry in Sri Lankan cooking, served at every meal.

A thin, soothing Sri Lankan rice porridge simmered until silky smooth and served with a drizzle of coconut milk — a gentle, easy-to-digest breakfast eaten across all generations.

A thick, earthy, nutrient-dense porridge made from finger millet (kurakkan) flour, traditionally eaten as a sustaining and healthy Sri Lankan breakfast, often sweetened with jaggery.

Fluffy, cloud-like steamed rice cakes made from a fermented rice and lentil batter — an exceptionally light, healthy, and easily digestible Sri Lankan Tamil breakfast.

Crispy, paper-thin crepes made from a fermented batter of rice and urad lentils — a beloved South Indian and Sri Lankan Tamil breakfast dish served with sambar and coconut chutney.

A dense, earthy, and incredibly nutritious traditional Sri Lankan flatbread made from finger millet (kurakkan) flour, popular among health-conscious eaters and in rural households.