Tharukaaree Riha

Tharukaaree Riha is a flavourful vegetable curry that’s hearty, comforting, and easy to prepare. It’s perfect for a quick lunch or dinner and pairs well with rice or roshi.

For our recipe, we have used Al Islami Mixed Vegetables with Corn, provided to us by one of our partners, Standard & Origin (S&O). These frozen vegetables are fresh, convenient, and make preparing curries like this one quick and effortless making it perfect for busy days. If you can’t find Al Islami Mixed Vegetables with Corn from a shop near you, contact 301 5533 or 301 5522.

Serving size: 2-3

Ingredients:

• 1 tbsp vegetable oil
• 1/3 cup diced onion
• 2 tsp ginger garlic paste
• 8 curry leaves
• ½ scotch bonnet (cut to large pieces)
• 2 tbsp dried tuna chips
• ½ cup diced tomato
• 2 tbsp tomato paste
• ½ tsp cumin powder
• ¼ tsp coriander powder
• 1/3 tsp chilli powder
• ¼ tsp turmeric powder
• ¾ tsp salt
• ¼ tsp black pepper
• 200g Al Islami Mixed Vegetables with Corn
• ¾ cup thinned-out coconut milk (¼ cup coconut milk with ½ cup water)
• ¼ cup coconut milk

Instructions:

1. Firstly, in a small pot, heat up 1 tbsp vegetable oil for 30 seconds on medium low heat. Add 1/3 cup diced onion and sauté for 2 minutes or until soft and translucent. Add in 2 tsp ginger garlic paste, 8 curry leaves, ½ scotch bonnet (cut to large pieces) and 2 tbsp dried tuna chips. Continue to sauté for 2 to 3 more minutes or until the onions get a light golden colour.
2. Add in ½ cup diced tomato and cook for 4 minutes or until the tomato pieces break down and become pulpy. Then add in 2 tbsp tomato paste and cook for 1 to 2 minutes.
3. Now season with ½ tsp cumin powder, ¼ tsp coriander powder, 1/3 tsp chilli powder, ¼ tsp turmeric powder, ¾ tsp salt and ¼ tsp black pepper. Mix well until combined.
4. Add the 200g Al Islami Mixed Vegetables with Corn and mix for 1 minute. Then add in the thinned-out coconut milk (1/4 cup coconut milk with ½ cup water) and give it a good mix. Cover the pot and cook on medium low heat for 7 minutes or until the vegetables are soft.
5. Lastly, pour in ¼ cup coconut milk and stir until combined and cook for another minute. When done, it will be a vibrant, creamy, and thick curry. The curry is ready to serve with some roshi or rice.