This is a wonderful Sri Lankan potato curry that is usually eaten with plain rice. It is a great vegetarian dish or hearty side to a multi curry meal.
1 kg potatoes, peeled and cut into 6cm cubes
1 teaspoon salt
1 cup coconut cream
3 green chillies, finely diced
4 fresh curry leaves
1/2 teaspoon cayenne pepper
3/4 teaspoon saffron powder
1 clove garlic, crushed
1/2 cup (125ml) water
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Directions Preparation:10min › Cook:20min › Extra time:25min › Ready in:55min
Combine the potatoes, salt, coconut cream, chillies, 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 knife. When the potatoes are tender remove the saucepan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.