Veganaury – a challenge run by the UK's namesake nonprofit every year – mentions that more than 1480 new vegan products and menu items were launched in 2025 alone. As Veganuary inspires people from the UK and across the world to adopt a planet-forward lifestyle, in this month’s blog post, we are looking at some of the best vegan food in Sri Lanka. ​ 

Concepts like veganism and vegetarianism are, in fact, integral to island life. Across Sri Lanka, the way of life isn’t just a fad, but a centuries-old practice informed largely by Buddhist and Hindu religious values. The Sri Lankan diet, therefore, emphasises veganism, with abundance of produce drawing from our tropical gardens. Think: coconuts, grains, leafy greens, fruits, and flowers, all made into delicious, aromatic curries, dry-frys, or teatime snacks. ​ ‍

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The best Sri Lankan vegan curry dishes

Coconuts – along with rice – form the base of Sri Lankan cooking. Coconut oil and coconut milk are used to fry, sauté, and bind ingredients, which is different from most other South Asian cuisines where animal fats and products like ghee (clarified butter), cow milk and curd are used. ​

1. To spice up your veganury, pick Sri Lankan dal curry, a deliciously creamy, rich masoor lentil staple thickened with coconut milk. It’s flavoured and scented with spices and herbs like cinnamon and curry leaves, and coloured with a tinge of turmeric powder. At home, dal is an essential every lunch, devoured with rice and veggies. 

2. Across Sri Lanka, vegetables and raw fruits are often made into coconut-based curries. Another everyday dish is the subtly spicy potato curry, ideal to pair with stringhoppers (thin, steamed rice noodle mats).

3. Locals slow cook young raw jackfruit – called polos – in a clay pot over an earthen fire for hours, resulting in a beautifully layered curry with cinnamon, nutmeg and other aromatics. You’ll also find this in our daily menu at Kolamba, our Sri Lankan restaurant in London.

4. For a little treat, get raw cashews before they are dried and fried, and turn them into a mellow, buttery curry with a bit of turmeric. This protein-packed recipe is excellent to serve alongside a plate of hot white rice. 

5. And lastly, no Veganuary is complete without Sri Lankan hath maaluwa, which is derived from a 2000-year-old recipe, where seven different vegetables are prepared into a mixed vegetable curry scented with pandan leaves. You can pretty much use whatever you have in hand, but traditionally, the recipe features aubergine, young pumpkin leaves, cashews, long beans, jackfruit seeds, baby potatoes and thampala (red amaranth leaves). ​

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Sambol: Popular Sri Lankan vegan condiments

At home, our Sri Lankan rice & curry meals often feature sambola, also spelt sambol, or sambal. They are little condiments that can instantly elevate the flavour profile of our lunches and dinners. And, quite truly, they get people talking. 

Pol sambol, or coconut sambal, is the most popular one, where scraped coconut is muddled with dried red chilli and onions; you’ll also need to sprinkle some lime juice and salt for flavour. While some family recipes of pol sambol include dried, cured tuna flakes, you can skip this entirely, making it an excellent vegan condiment. Pol sambol is great with anything and everything, and it can add heat to any meal. At Kolamba, we serve it with stringhoppers and kiri hodi, a turmeric and coconut gravy. 

Seeni sambol is another local favourite. It’s a sweet, spicy and slightly tangy condiment made of caramelised onions, and best paired with pol roti (flatbread made with grated coconut) or hoppers (bowl-shaped pancakes with lacy edges and soft, spongy centre). Other vegan condiments include katta sambol, a fiery red, paste-like chilli pepper relish made using a grindstone. Typically, this robust side dish works well with kiribath (rice cooked in coconut milk).‍

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Sri Lankan vegan sweets, desserts and snacks

For something sweet this Veganuary, you cannot go wrong with pani pol pancakes. Sri Lankan pancakes are thin, turmeric-coloured crepe rolls stuffed with a smoky, browned coconut mix, which is slightly spiced with hints of cardamom. At home in Sri Lanka, these sweet treats are a must-have for evening tea. 

My mother would often treat us with imbul kiribath, too, especially during the weekends. These creamy coconut-rich rice cakes are loaded with a sweet coconut and jaggery filling. For us, they are a great way to start the day.

And lastly, you’ll need some watalappan. This beloved Sri Lankan dessert of the Muslim community – traditionally made during Eid – uses eggs, but it’s quite easy to turn it to a vegan recipe. Cornstarch or agar powder works as a great thickening agent instead of eggs, creating the silky, smooth texture you’ll need for watalappan. Spice it with some cardamom and nutmeg, and top it with cashews to add a delightful crunch.

This Veganaury, brighten up your vegan meals by adding some colour and spice – and pop by Kolamba for some delicious Sri Lankan vegan treats. Our vegan specials will include everything from flavour-laden sambols to everyday dal and okra curries. 

Happy Veganaury! ​ ​

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