The food at The Curry Leaf Restaurant, says a friend, is the ugliest she’s ever seen. That is no exaggeration. However, she quickly adds that it’s delicious; she’s right on both counts.
Also, the restaurant smells great, although the owner said she can no longer detect it. In fact, the pungent aroma of curry, the blend of multiple spices, welcomes diners; those same flavors of cumin, cardamom, cloves, nutmeg and at least a dozen others, along with coconut milk, provide the distinct dishes, typical of Sri Lanka served at The Curry Leaf.
Two in our group ordered the Chicken Curry, identified on the menu as the House Special. This prompted our server to ask if anyone was going to try the Dahl, cooked lentils in a coconut milk and curry sauce. We did – along with the Eggplant Curry, which I think is the real house specialty. I’ve never had anything like it: tender pieces of eggplant that taste as if they’ve been stewed in the creamy coconut milk sauce, but in fact were fried first. It was a combination of savory and slightly sweet flavors. We also tried the Coconut Sambol, a salad, which must be an acquired taste. The texture of freshly grated coconut, chile and curry spices was interesting, but not something I’d have again.
The Curry Leaf has been part of the dining scene in Colorado Springs for several years in a small, out of the way location. Since moving in January, its new digs are much larger and easier to find: downtown.
Four Plates
The Curry Leaf Restaurant
321 N. Tejon St.
Colorado Springs, Colo.
The Blue Page Special 
You are right, that is some ugly food. You made it sound appetizing.