Go Back
Print

Sri Lankan Creamy Potato Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A rich and flavorful Sri Lankan potato curry made with coconut milk and aromatic spices, perfect for a comforting meal.

Ingredients

Vegetables

  • 4 pieces medium potatoes (preferably waxy type like Yukon gold)
  • 3 tbsp onions/shallots finely chopped
  • 1 large garlic clove minced
  • 3 pieces pandan leaves (about 4 inches each)
  • 1 sprig curry leaves
  • 1 green chili sliced
  • 1/4 tsp turmeric powder
  • 1/2 tsp unroasted curry powder
  • 1/8 tsp fenugreek seeds
  • 3/4 tsp salt
  • 1 cup water
  • 1 1/2 cup thick coconut milk
  • 3 drop lime juice (optional)

Instructions 

  • Peel and cut potatoes into equal-sized pieces, then place in a pot.
  • Add all spices and ingredients except water, coconut milk, and lime juice. Mix well.
  • Add water, cover, and cook until potatoes are fork-tender, adjusting water as needed.
  • Lower heat, add coconut milk, and simmer gently for 5 minutes, stirring carefully.
  • Turn off heat, stir gently, and squeeze lime juice if desired. Serve hot.

Notes

Adjust water and seasoning to taste for best results.
Calories: 250kcal
Cost: $10
Course: Main Course
Cuisine: Sri Lankan
Keyword: Coconut Milk, Potato