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Sri Lankan Potato Curry Recipe

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Sri Lankan Chilli Potatoes Recipe by Archana's Kitchen
Sri Lankan Chilli Potatoes Recipe by Archana's Kitchen from www.archanaskitchen.com

Description

Sri Lankan Potato Curry is a simple and delicious vegetarian dish that is easy to make. This curry is made with potatoes, onions, and a blend of spices that are commonly used in Sri Lankan cuisine. The dish has a creamy texture and is often served with rice or bread.

Prep Time

The prep time for this recipe is around 15 minutes. This includes peeling and chopping the potatoes and onions.

Cook Time

The cook time for this recipe is around 30 minutes. This includes cooking the potatoes and onions in the curry sauce.

Ingredients

  • 3 large potatoes, peeled and chopped into 1-inch cubes
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of chili powder
  • 1 can of coconut milk
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste

Equipment

  • A large pot or Dutch oven
  • A wooden spoon or spatula
  • A sharp knife
  • A cutting board

Method

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
  3. Add the minced garlic and grated ginger and sauté for another minute.
  4. Add the turmeric powder, cumin powder, coriander powder, and chili powder and stir well.
  5. Add the chopped potatoes and stir well to coat them in the spice mixture.
  6. Add enough water to cover the potatoes and bring to a boil.
  7. Reduce the heat to low and simmer for 15-20 minutes until the potatoes are cooked through and the sauce has thickened.
  8. Add the can of coconut milk and stir well.
  9. Simmer for another 5-10 minutes until the sauce has thickened and the potatoes are fully cooked.
  10. Season with salt and pepper to taste.
  11. Serve hot with rice or bread.

Notes

  • You can adjust the spice level by adding more or less chili powder.
  • If you don't have coconut milk, you can use heavy cream or yogurt instead.
  • If you want a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the curry when you add the coconut milk.

Nutrition Info

  • Calories: 250
  • Protein: 5g
  • Fat: 18g
  • Carbohydrates: 21g
  • Fiber: 3g

Recipe Tips

  • Make sure to chop the potatoes into evenly sized pieces so they cook evenly.
  • If you want a creamier texture, you can mash some of the potatoes with a fork or potato masher before adding the coconut milk.
  • You can add other vegetables like carrots or green beans to the curry for more flavor and texture.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.

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