Sri Lankan Potato Curry (Ala Curry)
A creamy and mild Sri Lankan potato curry made in one pot. Cooked in thin coconut milk and finished off with a thick coconut milk for a rich finish. Mild enough for kids, easy to scale up for a crowd, and perfect with rice and curry, idiyappa, or bread.
Ingredients
- 3 potatoes medium
- 1 onion thinly sliced
- 1 sprig curry leaves
- 1 piece rampe (pandan leaf)
- ½ roma tomato chopped
- ¼ tsp fenugreek seeds
- 1 garlic clove sliced
- 1 tsp raw curry powder
- ½ tsp chilli powder
- ½ tsp turmeric
- ½ tsp salt
For thin coconut milk:
- ¼ cup canned coconut milk + 1 cup hot water
For thick coconut milk:
- 3 tbsp canned coconut milk + small splash of hot water
Instructions
- Peel and quarter the potatoes into even pieces.
- Add potatoes, onion, curry leaves, rampe, fenugreek seeds, garlic, tomato, curry powder, chilli powder, turmeric, and salt to a pot. Mix to combine.
- Mix ¼ cup coconut milk with 1 cup hot water to make thin coconut milk. Add to the pot.
- Bring to a gentle boil (edges bubbling, not a rolling boil). Cover and cook on medium heat for 12 to 15 minutes until potatoes are fork-tender. Check at 12 minute mark.
- Add the thick coconut milk to the pot and stir gently. Cook for 1 to 2 minutes on low heat.
- Remove from heat and serve warm.
Notes
- Tomato is optional - use just a small amount to avoid making the curry sour.
- Tempering is optional for everyday cooking but highly recommended for special occasions. Fry sliced onion, dried chilli, curry leaves, and mustard seeds in oil and pour over the finished curry.
- Do not boil vigorously after adding thick coconut milk - it can cause the coconut milk to split.
- Fresh or frozen curry leaves and rampe can be substituted if fresh is not available.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stove with a small splash of water or coconut milk. This curry tastes even better on day two.
Nutrition
Calories: 191 kcal | Total Carbs: 33 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 5 g | Sodium: 310 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 166 IU | Vitamin C: 45 mg | Calcium: 39 mg | Iron: 3 mg | Net Carbs: 28 g
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