Rice and Curry Meal with Garlic Curry, Pineapple Sambol, and Kale Mallum and Deviled Potatoes

Served on a banana leaf, this varies week to week (gluten-free and soy-free). As always, this was bursting with lively, vibrant flavors. Clockwise in first photo: Papadam – crispy fried lentil wafer (top) Deviled Potatoes – chunks of potato stir-fried in coconut oil with onions, curry leaves, mustard seeds, and green chilies. Pol Sambol – grated coconut salad with lime juice, onions, and chilies. Dahl – traditional lentil curry or dahl made with coconut milk, mustard seeds, curry leaves, rampe, and dried red chilies. Pineapple Sambol – pineapple chunks with lime juice, red onion, and chilies. Garlic Curry – whole garlic cloves simmered in a rich coconut gravy. Kale Mallum – cooked with grated coconut, onions, garlic, ginger, turmeric, and mustard seeds. Yellow Rice – basmati rice cooked with rampe, coconut oil, vegetable broth, and saffron. (right center)