Lamprais with Spelt Curry (Sri Lankan Rice Packets)

Rinse the spelt and soak in water for at least 2 hours or overnight. Drain and place in a saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 45–50 minutes until tender but still chewy. Drain any excess water and set aside.

In a large skillet or Dutch oven, heat coconut oil over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes. Add garlic, ginger, green chilies, and curry leaves; cook for another 2 minutes until fragrant.

Stir in the curry powder and turmeric, cooking for 1 minute to toast the spices. Add pumpkin and green beans, tossing to coat with the spice mixture.

Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and let it simmer uncovered for 25–30 minutes, or until the vegetables are tender and the sauce has thickened slightly. Season with salt to taste.

Add the cooked spelt to the curry mixture and stir gently to combine. Let it simmer for 5 more minutes to meld the flavors. The mixture should be moist but not overly saucy.

Preheat oven to 180°C (350°F). If using banana leaves, briefly pass them over a flame or dip in hot water to make pliable. Cut into 12-inch squares. Place a square on a work surface, spoon a portion of the spelt curry onto the center. Top with a few roasted peanuts and a wedge of hard-boiled egg.

Fold the banana leaf over the filling like a parcel, folding all sides inward, then secure with kitchen twine. Repeat with remaining mixture and leaves.

Place the wrapped packets in a baking dish and bake for 25–30 minutes, until heated through and the banana leaf has imparted its aroma.

Remove twine and unfold each packet carefully. Serve the lamprais hot with lime wedges and extra curry leaves for garnish.