Sri Lankan Potato Curry

    Sri Lankan Potato Curry

    24saves
    30min


    5 people made this

    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    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.

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    - Rated on - 15 Jul 2015

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