sri lankan potato curry ii
Dinner
Sri Lankan Potato Curry II
Soft potatoes simmered in a coconut milk and curry leaf-based sauce. Spiced with mustard seeds, turmeric, and green chilies, this vegan-friendly dish is flavorful, filling, and traditional in Sri Lankan cuisine.
Ingredients
- 1/2 pound potatoes, peeled and cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1 cup coconut cream
- 3 green chile peppers, chopped
- 4 fresh curry leaves
- 1/2 teaspoon cayenne pepper 3/4 teaspoon saffron powder 1 clove garlic, minced
- 1/2 cup water
Directions
- Combine the potatoes, salt, coconut cream, green chiles, 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.
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