Served on a banana leaf, this varies week to week (gluten-free except for the spicy
🐷-free black "pork" curry that we had them add). This was bursting with a wide variety of lively, vibrant flavors. Clockwise from upper left in first photo:
Papadam – crispy fried cracker made from lentil flour.
Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies.
Pol Sambol – fresh grated coconut mixed with chilies, curry leaves, and lime juice.
Collards Mallum – shredded collards cooked with grated coconut, onions, garlic, ginger, curry leaves, and mustard seeds.
Oyster Mushroom Curry – hand-shredded oyster mushrooms cooked in a rich coconut gravy with onions, rampe, curry leaves, chilies, and tomato.
Black “Pork” Curry – traditional spicy 🐷-free "pork" curry made with black pepper and dark roasted spices.
Dahl – masoor dahl tempered with onion, curry leaves, cumin, and mustard seed.
Tempered Beetroot– shredded beets stir-fried in coconut oil with onions, green chilies, mustard seeds, curry leaves, and rampe.
Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron. (center)
#srilankanriceandcurry #srilankanfood #riceandcurry #workerownedcooperative #bipocowned #pdxvegan #saveveganrestaurants
