A super tasty crustless pie made with chickpea flour. Some might call it a plant-based frittata but for me it’s closer to a Greek “flour pie” (alevropita). I’ve filled it with leftover green bean stew (fasolakia), although you can use all sorts of cooked (or raw) vegetables that might be skulking in your produce drawer.
Easy stove-top flatbread with a delicious hint of coconut. Based on a recipe for pol roti, the traditional Sri Lankan coconut flatbread. Cook up a batch to serve with jackfruit curry (see previous post), or any other curry you love.
A delicious curry, slightly on the spicy side (for my palate anyway) inspired by the traditional Sri Lankan version of jackfruit curry. Served with basmati rice and coconut flatbread.