If you love a cosy curry night but still want dishes that feel light, colourful and health‑conscious, this Fearne Cotton–inspired Sri Lankan vegetable curry is a gorgeous option. It’s rich with warming spices, mellowed with creamy coconut milk and packed with vibrant veg that make it look as good as it tastes.
This is one of those recipes that works for busy weeknights, gentle batch cooking, or a relaxed Friday curry night at home. It’s naturally dairy‑free, easy to keep vegetarian, and you can add chunks of white fish like cod if you’d like the extra protein while still keeping things on the lighter side.
Everything you need for a Fearne Cotton–inspired Sri Lankan vegetable curry.
Ingredients (serves 3–4)
1½ tbsp coconut oil or vegetable oil (about 20 ml / 1½ tbsp)
10 fresh curry leaves (optional, but lovely if you can get them)
1 medium onion, finely chopped (about 150 g / 1 cup)
5 cm piece fresh ginger, finely grated (about 25 g / 2 tbsp)
4–5 cloves garlic, crushed
½ tsp ground cinnamon
1½ tbsp mild curry powder (about 15 g / 1½ tbsp)
½ tsp chilli powder (or to taste)
1 tsp garam masala
1 tsp sweet smoked paprika
16 cherry tomatoes, halved (about 200 g / 1½ cups)
2 × 400 ml tins full‑fat coconut milk (about 800 ml / 3⅓ cups)
2 medium carrots, thinly sliced into rounds (about 160 g / 1½ cups)
1 green pepper (capsicum), deseeded and chopped into bite‑size pieces (about 120 g / 1 cup)
Sea salt and black pepper, to taste
Cooked brown rice to serve (about 75–80 g dry / ⅓ cup dry per person)
2 spring onions (scallions), finely sliced, to serve
Optional protein add‑in:
200 g cod or other firm white fish, cut into chunks (about 7 oz)
Optional vegan protein swap:
1 × 400 g tin chickpeas, drained and rinsed (about 1½ cups)
Method
Heat the oil in a large frying pan or wide saucepan over a medium heat. Add the curry leaves and let them fry for 2–3 minutes until fragrant.
Stir in the chopped onion and grated ginger. Cook for about 5 minutes, stirring occasionally, until the onion softens and turns translucent.
Add the crushed garlic and cook for 1 minute, just until fragrant.
Sprinkle in the ground cinnamon, mild curry powder, chilli powder, garam masala and smoked paprika. Stir for 1–2 minutes so the spices lightly toast and release their aroma.
Add the halved cherry tomatoes with a pinch of sea salt and black pepper. Cook for a couple of minutes until the tomatoes start to soften and release their juices.
Pour in the coconut milk, then add the sliced carrots and chopped green pepper. Bring everything up to the boil, then reduce to a gentle simmer.
Simmer for 20–25 minutes, stirring now and then, until the vegetables are tender and the sauce has thickened slightly.
If you’re using cod, gently stir the chunks into the curry for the last 5 minutes of cooking, until just cooked through and flaky. For a vegan version, stir in the chickpeas for the last 5–10 minutes so they warm through in the sauce.
Taste and adjust the seasoning with more salt, pepper or chilli if you like extra heat.
Serve the curry over cooked brown rice and finish with a sprinkle of sliced spring onion on top.
Tips, swaps and serving ideas
Make it fully vegan by skipping the fish and using chickpeas or tofu instead for a plant‑based protein boost.
Add a handful of spinach or shredded kale in the last few minutes for extra colour and nutrients.
This curry keeps well in the fridge for 2–3 days and the flavours deepen by the next day, so it’s ideal for lunch prep.
