Sri Lankan Potato Curry
Sri Lankan Potato Curry



  • 1kg white potatoes, peeled and chopped into 3cm chunks
  • 2 tbsp oil
  • 1 sliced onion
  • 4 curry leaves
  • 3 crushed cardamom pods
  • 1 cinnamon stick
  • 2 sliced garlic cloves
  • 2 green chillies, sliced lengthways
  • 1 tsp turmeric
  • 1 tsp mustard seeds
  • 400ml light coconut milk
  • 15g chopped coriander
  • 1 lime, cut into wedges to serve
  • Boil the potatoes for 10 mins, then drain and leave to steam dry. Meanwhile, fry the onion, curry leaves, cardamoms and cinnamon in the oil for 7 mins, then tip in the garlic, chillies and ½ tsp turmeric. Cook for 2 mins, stir in the mustard seeds and potatoes and cook for 4 mins, stirring to coat in the spices. Try not to break up the potatoes.
  • Tip in the coconut milk and some seasoning. Add the rest of the turmeric and simmer for 20 mins to thicken the sauce, then stir in the coriander and serve with lime wedges. Delicious!
30 mins
4 serving

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