Sri Lankan Potato Curry

There’s something so comforting about a simple Sri Lankan potato curry. It’s creamy, mildly spiced, and made with pantry staples, yet packed with flavor from curry leaves, coconut milk, and warm spices. This curry is perfect for busy weeknights and pairs beautifully with rice, roti, or even fresh bread to soak up every bit of the gravy.

The best part? Everything cooks in one pot, making it an easy and fuss-free dish that still tastes like home.

So let's get cooking!

Ingredients :

• 500 g potatoes

• 2 tbsp chopped onions

• 2 red chilies

• Curry leaves

• 1 tsp garlic

• 1/2 tsp fenugreek seeds

• 2-inch cinnamon stick

• 1/4 tsp coriander powder

• 1/4 tsp cumin powder

• 1/4 tsp turmeric powder

• 1 tsp salt

• 1 cup water

• 1 cup coconut milk

Directions:

1. Step 1

   Cut the potatoes into quarters or your desired size and add them to a pot.

   
   

2. Step 2

   Add the chopped onions, garlic, curry leaves, red chilies, fenugreek, cinnamon, turmeric powder, coriander powder, cumin powder, salt, and water into the pot.

   
   

3. Step 3

   Cook over medium heat until the potatoes are fork tender. It’s completely fine if there is still a little water remaining in the pot at this stage.

   
   

4. Step 4

   Once the potatoes are cooked, pour in the coconut milk and adjust the salt if needed.

   
   

5. Step 5

Let the curry cook for another 2–3 minutes over low heat, gently swirling the pan occasionally to prevent the coconut milk from curdling. Swirl the pan instead of stirring to keep the potatoes intact.

6. Step 6

   Remove from heat and sprinkle a little roasted curry powder on top for extra flavor.

   
   

7. Step 7

   For a brighter and more balanced flavor, you can squeeze in a little lime juice just before removing the curry from the heat.This step is completely optional.

Serve this potato curry warm with rice, roti, or bread and enjoy!

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