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Tropical flavors of Sri Lanka with The Curry Diva: Taste Buds

By FOX 9 Staff
Published  February 16, 2024 10:41am CST
Taste Buds
FOX 9

The Curry Diva: Taste Buds

Stephanie Hansen explores the tropical flavors of Sri Lanka with Chef Heather Jansz, also known as The Curry Diva.

MINNEAPOLIS (FOX 9) - Stephanie Hansen explores the tropical flavors of Sri Lanka with Chef Heather Jansz, also known as The Curry Diva, in the latest episode of Taste Buds.

Heather runs a pop-up restaurant every Saturday night at Butter Bakery Cafe in Minneapolis, and hosts cooking classes and private events across the Twin Cities.  Join Stephanie and Heather on a deep dive into eastern ingredients and spices as they make coconut Basmati Rice, Curry Lentils (Dahl), and Kale Mallung with Toasted Coconut. 

Coconut Rice

Ingredients:

  • 1 Tbsp coconut oil or ghee
  • 1 tsp turmeric powder
  • 2.5 cups white rice (we used basmati)
  • 2.5 cups water
  • 1/2 cup coconut milk
  • 1/2 tsp sesame oil
  • Curry leaf or your favorite herbs (optional)
  • Pandan leaf (optional)

Instructions are available in the video above and here.

Dhal (Curried Lentils)

Ingredients:

  • 2.5 cups red lentils (they are orange in color)
  • 1 Tbsp turmeric powder
  • 1-inch piece of Ceylon cinnamon, broken by hand
  • 1 small onion, chopped
  • 1/2 cup coconut milk
  • 1 to 2 Tbsp crushed or pureed garlic
  • 2 Tbsp brown mustard seeds
  • 2 Tbsp curry powder or garam masala (or substitute 2 full tsp coriander and cumin)
  • 2 to 4 Tbsp of your favorite oil (we used rice bran oil and ghee)
  • Some curry leaves (optional or your favorite herb)
  • 2 to 3-inch piece of pandan leaf (Optional)
  • 3 to 4 cups water
  • 1/2 tsp black sesame oil
  • Salt to taste (we used Celtic salt)

Instructions are available in the video above and here.

Kale Mallung with Toasted Coconut

Ingredients:

  • 2 bunches of kale, cut into small pieces
  • 1/2 onion, chopped
  • A few whole green cardamom pods (optional)
  • 1 sprig curry leaves (optional) or another herb of choice
  • 1 Tbsp granulated garlic
  • 1 tsp crushed chili (optional for some spice)
  • 2 to 3 cups desiccated coconut - coconut flakes
  • 1 Tbsp curry power or garam masala blend (or 1 to 2 tsp each of coriander and cumin)
  • Your favorite oil (not olive) - we used rice bran oil and black sesame oil
  • Your favorite salt to taste (we used Himalayan salt)

Instructions are available in the video above and here.

For more episodes of Taste Buds, click here or download the FOX LOCAL app on your smart TV to stream for free.