White Potato Curry


  • 2 tbsp groundnut (peanut) or sunflower oil
  • sprig of curry leaves or 2 bay leaves, crumbled piece of lemon grass
  • 1 in / 2.5 cm cinnamon stick
  • 2 tsp ground coriander
  • ¼ tsp ground turmeric
  • ½–1 tsp chilli powder
  • 2 fresh green chillies, deseeded and shredded
  • 1 onion, peeled and thinly sliced
  • 1 lb / 455 g potatoes, peeled and cut into 1 in / 2.5 cm chunks
  • ½ pt / 280 ml coconut milk
  • salt


Heat the oil in a saucepan, add the curry leaves or bay leaves, the lemon grass and spices, and fry for a few minutes. Add the chillies and onion, and fry until the onion is wilted. Stir in the potatoes, and cook for a few minutes more. Add the coconut milk, and cook until the potato is tender. Add salt to taste and serve.