White Potato Curry

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

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 tbsp groundnut (peanut) or sunflower oil
sprig of curry leaves or

Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

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.