- 1/2 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
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon saffron powder
- 1 clove garlic, minced
- 1/2 cup water
- 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.
- 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.
04/08/2018
recipepes.com
Sri Lankan Potato Curry, recipe
PT15M
PT1H
5
455 calories
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