Dilan’s mother (or Amma as we call her at home) is of Sri Lankan origin and enjoys cooking delicious Sri Lankan curries at home. Those who come to our store in Healesville in the early mornings have probably seen her prepping our organic vegetable display or at the Salvos, her favourite shop in town.
The Sri Lankan Creamy Potato Curry is our favourite of her many amazing dishes because it is so simple to make and tastes out of this world.
Potato Curry is a lunchtime staple in Sri Lanka and it is vegan, vegetarian, and gluten-free (make sure to buy gluten-free spices). Its creamy gravy made with coconut milk and slow-cooked potatoes is just the mild curry dish you’ll want to pour over your favourite rice, roti bread or dunk that sourdough bread into.
This simple potato curry is suitable for toddlers and children who are just being introduced to regular family meals.
Ingredients:
- 500g medium potatoes, peeled and cut into 4 pieces (Nikola or Dutch Cream)
- 1 brown onion, finely chopped
- 1-2 green chillies, cut into small pieces (optional)
- 2 garlic cloves, minced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon unroasted* curry powder (or 1/2 teaspoon cumin powder and 1/2 teaspoon coriander powder)
- 1/2 teaspoon fenugreek seeds
- 1-2 inches cinnamon stick
- 1-2 curry leaves
- 1 cup of coconut milk
- Sea salt, to taste
Instructions:
- In a large pot, combine the potatoes, brown onion, green chillies, garlic, salt, turmeric powder, curry powder, cinnamon stick, fenugreek seeds, and curry leaves.
- Stir until the potatoes and spices are well combined.
- Pour in enough spring water to cover the potatoes.
- Cook until the potatoes are soft on medium heat. To check for softness, use a fork.
- Pour in the coconut milk, stirring constantly until it reaches a boil, and cook until the potatoes are tender and the curry has thickened.
- Serve with rice or roti.
Enjoy your Sri Lankan Potato Curry! Give us your feedback in the comment section below.
