Karen's mum's Sri Lankan potato curry recipe
After years of traditional Christmas food when Karen was a child, her parents have gone back to their heritage and now they have a small-scale roast combined with a full-blown Sri Lankan curry feast
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 323 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1kg potatoes, peeled and chopped into 2-3cm chunks
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 4 dried curry leaves
- 3 cardamom pods, crushed
- 1 small cinnamon stick
- 2 garlic cloves, thinly sliced
- 2-3 green chillies (to taste), sliced lengthways
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 400ml tin light coconut milk
- 15g fresh coriander, leaves chopped (optional)
- 1 lime, cut into wedges to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1355kJ 323.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 47.9gProtein 6.5gFibre 5.2g
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- Boil the potatoes for 10 mins until just tender when pierced with a fork but not falling apart. Drain and set aside for 5 mins to steam-dry.
- Meanwhile, heat the oil in a frying pan over a medium heat and add the onion, curry leaves, cardamom pods and cinnamon stick. Fry for 7-9 mins, stirring occasionally, until the onion has softened.
- Add the garlic, chillies and ½ tsp turmeric; cook for 2 mins. Reduce the heat to low, add the mustard seeds and potatoes and cook for 3-4 mins until well coated in the spices. Don’t allow the potatoes to break or soften too much.
- Pour in the coconut milk and season with salt. Add the remaining turmeric and simmer for 20 mins until the sauce has reduced and thickened but still covers most of the potatoes. Stir in most of the coriander, if using. Scatter with the remaining coriander and serve with the lime wedges for squeezing over, if you like.
- See more Curry recipes
