Sri Lankan Potato Curry

    30 min

    This potato curry is delicious. It's made by gently simmering potatoes with coconut cream, green chillies, curry leaves, cayenne pepper, saffron and garlic. Serve with freshly cooked rice.

    6 people made this

    Serves: 5 

    • 225g potatoes, peeled and cut into 3.75cm cubes
    • 1 teaspoon salt
    • 250ml coconut cream
    • 3 green chillies, chopped
    • 4 fresh curry leaves
    • 1/2 teaspoon cayenne pepper
    • 3/4 teaspoon saffron
    • 1 clove garlic, finely chopped
    • 125ml water

    Prep:10min  ›  Cook:15min  ›  Extra time:5min resting  ›  Ready in:30min 

    1. Combine the potatoes, salt, coconut cream, green chillies, curry leaves, cayenne pepper, saffron powder, garlic and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
    2. Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.


    Fresh curry leaves can be purchased in Indian/South Asian speciality stores.
    Tinned coconut cream is thicker than coconut milk and is different from creamed coconut blocks. If unavailable in your local supermarket, you will find it in Indian/South Asian speciality stores.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    This is a really good recipe. I had to make a few changes because not all of the ingredients are available to me. I cannot find curry leaves any where around where I live and since I only found out last week that I was cooking Sri Lankan cuisine for my blog this week, there simply wasn't time to order any. I read that curry leaves are similar in appearance to bay leaves but they do, in fact, taste like curry. I subbed 1-1/2 teaspoons of curry powder instead. I used a few of my saffron threads, I didn't have powder, but I don't really think that changed the dish at all. I also had to cut back on the chile peppers because my neighbor simply can't eat spicy foods. I used one jalapeno, with the seeds and veins removed and minced it up very fine...he could eat this recipe. As this was cooking, I could totally imagine being in a Sri Lankan marketplace...the smell was amazing. The taste of dish is fantastic! Thanks for a superb recipe!  -  06 Oct 2011  (Review from Allrecipes US | Canada)


    beign a wimp when it comes to spice I ended up using only one small chili instead of 3. I also ended up using the whole 14oz can of coconut cream. The flavors were great, but it took me twice as long to cook, which caused me to add alot more liquid to prevent the sauce from burning. Since I did not have a scale this may have been an issue more on my part of having too much potato.  -  05 May 2010  (Review from Allrecipes US | Canada)


    Excellent flavors and it does go really well with plain rice. I would change up the method of preparation next time by sauteing the garlic and potatoes in some vegetable oil before adding the other ingredients. For those who aren't used to spicy food I would recommend trying it with just the green chile peppers first and then, if you can handle it, add the cayenne. Overall a very good dish, thanks for sharing!  -  09 Jun 2012  (Review from Allrecipes US | Canada)