About this recipe: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.
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
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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.
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.