Sri Lankan Potato Curry

 

Simple yet full of flavour, this was a dish that always found its way to our dinner table—whether served with warm rice, string hoppers, or pol roti (coconut flatbread). Now, it's one of the first curries I introduced to my own children. Watching them enjoy it with the same joy I did brings everything full circle. It’s more than just a meal—it’s a piece of our family story.

Ingredients:

• 4 medium potatoes (Yukon Gold or Russet), peeled and cut into cubes
• 1 small onion, finely sliced
• 2–3 cloves garlic, minced
• 1 green chili, slit lengthwise
• 1 sprig fresh curry leaves (optional but traditional)
• 1 small pandan leaf (rampe), cut into 2-inch pieces and lightly bruised
• 1-2 medium tomatoes, diced into cubes
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp Sri Lankan unroasted curry powder (or use a mild curry powder if unavailable)
• 1/2 tsp chili powder (adjust to taste)
• 1/4 tsp fenugreek seeds (optional)
• Salt, to taste
• 1 cup water
• 1 cup coconut milk (thick)
• 1 tbsp vegetable oil

Instructions: 

1. Wash, peel, and cube the potatoes. Slice the onion, mince the garlic, and prepare the green chili, curry leaves, pandan leaf, and dice the tomatoes.
2. Heat oil in a pan over medium heat. Add mustard seeds. When they begin to pop, add fenugreek seeds, curry leaves, sliced onion, green chili, and garlic. Sauté for 1–2 minutes until fragrant and onions are soft.
3. Stir in turmeric, curry powder, and chili powder. Cook for about 30 seconds, stirring to release the aromas, but don’t let the spices burn.
4. Add the cubed potatoes and mix well to coat them with the spices.
5. Pour in water and add salt. Cover and simmer over medium heat for 15–20 minutes or until the potatoes are just tender. Stir occasionally and add more water if needed to prevent sticking.
6. Reduce heat to low. Pour in the coconut milk and simmer gently for another 5–7 minutes until the curry thickens slightly. Adjust seasoning as needed.
7. Remove pandan leaf pieces before serving.

Enjoy!