First step is to prepare the Sri Lankan curry powder. For that, dry roast dry red chillies, coriander seeds, cinnamon, cloves, peppercorns, cumin seeds, star anise, cardamon, fennel seeds, fenugreek seeds and basmati rice. Roast till you get a nice aroma and the spices darken a bit but be careful to not burn the spices. Take it off the flame and allow it to cool down completely. Transfer to a spice grinder and whizz to a fine powder. You can store this in an airtight container and use it in any recipe to give the dish a punch.
Heat oil in a pan and once its hot enough, add chopped onions. Saute till they turn translucent. Then add minced garlic and green chillies. Continue to saute for another minute and then add chopped bell peppers. Cook for two minutes and then add the freshly made spice powder, turmeric powder and salt. Give it a mix and saute the spices for another two minutes. Then add coconut milk and water/vegetable stock to the pan. Ensure that the milk is at room temperature and not cold. Give it a stir and bring it to a boil. Then add the vegetables. Feel free to add any vegetable you wish to. I have used the frozen bag of mixed veggies. This could take 8-10 minutes on low to medium flame. Once the curry has thickened and appears creamy, take it off the flame. Pour a tadka of curry leaves and mustard seeds over it. Sri Lankan Spiced Veggie Vegan Curry is now ready! You can serve this with steamed rice or any Indian bread.