Potato Curry
Chef: Aruni From: Sri Lanka Serves: 4
Time: 10 minutes prep, 30 minutes cooking
Ingredients
4 to 5 medium size potatoes, chopped into 2 cm pieces
1 tomato, chopped
Half an onion, chopped
2 cloves of garlic, crushed or grated
2 cups of coconut milk
A handful of curry leaves (optional)
Paprika or chilli (according to your taste)
2 tablespoons of oil
Half a teaspoon of fenugreek seeds
Half a teaspoon of curry powder
Aruni, from Kandi, Sri Lanka, showed parents how to make some delicious Sri Lankan dishes at one of our cultural cookalongs, which included rice, pumpkin curry and this simple potato curry. In Sri Lanka, typically a few different curry dishes are served alongside rice and/or naan. Aruni said ‘In feeding others I have no need to eat I already feel full’.
Method
Cook the potatoes in boiling water for about 10 minutes. Drain and set aside.
Heat the oil in a medium sized saucepan. Add the fenugreek seeds, chopped garlic, and chopped onion, and cook on a medium heat until slightly brown.
Add the boiled potatoes, paprika or chilli, curry powder, tomato and curry leaves and stir. Add the coconut milk, stirring every 2 minutes.
Allow the curry to come to a boiling point, reduce to a low heat, and cook for around 5 to 10 minutes until it has thickened.