Sri Lankan Potato Curry II recipe

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Ingredients

½ pound potatoes, peeled and cut into 1 1/2-inch cubes
1 teaspoon salt
1 cup unsweetened coconut cream
3 green chile peppers, chopped
4 fresh curry leaves
½ teaspoon cayenne pepper
¾ teaspoon saffron powder
1 clove garlic, minced
½ cup water

Nutrition Info

207.5 calories
carbohydrate: 14.3 g
cholesterol: : -
fat: 16.8 g
fiber: 2.5 g
protein: 3.4 g
saturatedFat: 14.8 g
servingSize: -
sodium: 472.7 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the potatoes, salt, coconut cream, green chiles, 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 paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

Recipe Yield

5 Servings

Recipe Note

This is potato curry, Sri Lankan-style. Sri Lankans usually eat this dish with plain rice and other vegetable curries.

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