Coconut Tree Sri Lankan restaurant share vegan recipes for Veganuary

The Coconut Tree, the vibrant Independent Sri Lankan restaurant group with nine sites throughout the UK has lots of options for Vegans this Veganuary, including some delicious new recipes that you can even try making yourself at home.

And here are two of them:

Beetroot Mallum 

Difficulty: easy 

Prep time: 5 minutes 

Cook time: 30 minutes 

Serves: 

4  

This shredded salad-style dish is naturally vegan and promises a simple yet delicious at-home foray into some uniquely Sri Lankan flavours. The preparation is easy to follow, and the combination of spices makes this lightly-sauteed dish a standout. It’s a versatile addition to any recipe stack – try it for lunch, dinner, or even a savoury breakfast for something different. 

Ingredients 

50ml coconut oil  

500g beetroot, freshly grated 

1 large onion finely sliced 

2 cloves garlic, minced 

6 fresh curry leaves 

1 fresh chilli, finely chopped 

Spices 

1/2 cinnamon stick 

1 tsp chilli flakes 

1 tsp curry powder 

1/2 tsp fenugreek 

1 tsp salt 

1/3 tsp turmeric 

1/2 tsp chilli powder 

Method 

Place a large saucepan on a medium heat and add coconut oil. 

Add the curry leaves, fresh chillies, onion and garlic to your pot. Fry for 2 minutes. 

Bring those spices into the mix; add each one to the pan and cook for a further 3 minutes. 

Add the beetroot, mix well and let simmer for 25 minutes. Serve and enjoy! 

Tempered Pineapple 

Difficulty: easy 

Prep time: 5 minutes 

Cook time: 30 minutes 

Serves: 4 

Description: This Sri Lankan spiced pineapple is as easy as it is delicious – it’s the perfect dish to whip up if you’re short of time or have some spare pineapple to make use of. The savoury style of the dish brings a fresh perspective to this popular fruit and makes it a must try for those looking to explore Sri Lankan cuisine at home.  

Ingredients 

1 medium pineapple, chopped  

1 medium onion, sliced 

2 cloves of garlic, minced 

1-inch of ginger, chopped 

10 fresh curry leaves 

1 fresh chilli finely chopped 

3 tbsp coconut oil 

Spices 

1/2 cinnamon stick 

1 tsp chilli flakes 

1 tsp salt 

1/3 tsp turmeric 

1/2 mustard seed 

Method 

Place your pot on a medium heat and add the coconut oil. 

Fry the mustard seed, curry leaves, fresh chillies, onion, ginger and garlic for 2 minutes. 

Add the chili flakes and cinnamon. Cook for a further 2 minutes. 

Finally, add the pineapple, turmeric and salt. Mix well and cook for 25 minutes, then serve and enjoy! 

You can learn more about The Coconut Tree here https://www.thecoconut-tree.com.

You will find their restaurants at: Bath, Birmingham, Bristol Clifton Triangle, Bristol Glos. Road, Bournemouth, Cardiff, Cheltenham, Oxford and Reading.