Saffron Potato Curry

Saffron Potato Curry


4 people made this

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.


Serves: 5 

  • 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

Preparation:10min  ›  Cook:20min  ›  Extra time:25min  ›  Ready in:55min 

  1. 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.
  2. 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.

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