Served on a banana leaf, this varies week to week and always has a fabulous
variety of flavors and textures. It’s also always gluten-free and soy-free by default. We had them add chick’n curry, which contains gluten and soy. This one had (clockwise from top):
Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies.
Chickpea Curry – chickpeas simmered in a coconut gravy with onions, green chilies, mustard seeds, curry leaves, and rampe.
Takkali Sambol – refreshing salad with sliced tomatoes, onions, green chilies, and lime juice.
Tempered Carrots – stir-fried in coconut oil with onions, curry leaves, garlic, green chilies, and mustard seeds.
Dahl – masoor dahl tempered with onion, curry leaves, cumin, and mustard seeds.
Pol Sambol – fresh grated coconut mixed with chilies, curry leaves, and lime juice.
Chick’n Curry – a spicy, smoky vegan 🐥 curry made with roasted spices, lemongrass, ginger, rampe, curry leaves, onions, garlic, and coconut milk (center).
Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron (underneath).
Papadam - Crispy fried crackers made from lentil flour (not shown)
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