Vegetables and rice with Ceylonese sauce

Vegetables and rice can get boring pretty quickly. Add a new sauce and liven things up. If you chop the lime up finely, everyone will have a good time trying to guess the “secret ingredient” …always a favorite game at our table!

Boil up some basmati rice, and start your sauce. A few minutes before the rice is ready, bring the sauce back up to simmer and add your veggies. We used broccoli, and it was delicious.

Ceylonese Sauce

2 T vegetable oil
Medium onion, chopped
Large clove of garlic, chopped
1 t mustard seeds
2 t curry paste or favorite curry spice mix
15 oz can of coconut milk
1/2 lime, chopped fine
Chili powder for those who like it hot

Saute the onions and garlic in oil in a large skillet. Crush the mustard seeds with mortar and pestle, and add with the curry paste to the pan. Heat well. Add the coconut milk and bring to a boil. Add the lime. Reduce to simmer and allow to thicken. Add vegetables to soften shortly before serving over rice. Add chili powder if desired.