Page 35 - ALG Issue 1 2019

"It was a privilege to meet and learn from the scientists and farmers who are at the heart of Sri Lanka's rural economy. Thank you”. Sue Taylor
The visits to the coconut research station and the agricultural institute were also fascinating, particularly learning more about the home garden practice and the use of recycled materials.
Kandy Botanical Gardens was a treat with its abundance of extraordinary trees, massive bamboos and the spectacular Orchid House.
The cultural experiences were enjoyable with the Temple of the Tooth and the Negombo Fish Market standing out. The visit to Yala was great fun but Hilary and I also loved our impromptu bird safari round
Tissamaharama Wewa which was an altogether gentler experience and just as spectacular
Saman and the driving team were fantastic. Saman's knowledge and experience of the flora and fauna was second to none and he was hugely engaging on a personal level. The coach was comfortable and spacious.
We thoroughly enjoyed ourselves and wouldn't have missed it for the world! Richard & Hilary Hewitt
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Tour Sri Lanka 2019
NAS have the opportunity of a second Food Growing, Cultural and Wildlife Tour to Sri Lanka in the latter part of 2019.
We are currently working with our ground agents, to be able to offer details of a tour early in the New Year. As the first trip was so popular, if you are interested in being a part of the next, then please contact NAS on 01536 266576 as places are limited, so please make contact to register your interest.
The vegetable quantities were for about 20 people so adjust accordingly.
Mixed Veg Curry
Vegetable prep: chop garlic and onion quite small and thinly slice green chillies. Chop carrots into approx. 1cm cubes, slice green beans and cut
broccoli into small florets. Heat veg oil until hot.
Spices:
1 tsp mustard seed
A handful of curry leaves, garlic, onion & green chillies
1 stick cinnamon
1 heaped tsp turmeric 11⁄2 tsps black pepper
Toss all the spices in hot veg oil for a few minutes then add carrots, 1tbs salt and about 11⁄2 pints water. Leave to simmer until carrots begin to soften then add broccoli
and green beans. Add more water if needed although this curry doesn’t have a lot of liquid. When veg are cooked, add coconut milk and salt (to taste).