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Sri Lankan Potato Curry

Potatoes cooked in a turmeric coconut milk gravy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4 people


  • Pan


  • 500 g Potato Skin on
  • 2 Tablespoon Oil Canola, Vegetable, Olive
  • 10 Curry Leaves
  • 1/2 Pandan leaf Optional
  • 2-3 Cardomom pods
  • 1/4 Cinnamon stick
  • 2 Chillies Green or red
  • 1/2 tsp Dill seeds
  • 2 cloves Garlic Chopped
  • 1 Onion Sliced
  • 1 tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 2 1/2 cup Coconut Milk
  • To taste Salt


  • Firstly boil the potatoes with the skin on in a saucepan until tender, but not too tender
    This will take approximately 35-40 minutes depending on the size of the potatoes
    Make sure the potatoes are not too tender, if not it will turn into mash in the curry
  • Once the potatoes are parboiled, take off the skin and cut them into quarters
  • In a separate pan, add oil, onion, garlic, chilli and saute until soft
  • Then add the mustard seeds, dill seeds, cardamom pods, cinnamon sticks, curry leaves, pandan leaves, saute for about 1 minute, then add the potatoes and quickly add the coconut milk.
  • Add turmeric, salt and cook for about 10 -15 minutes, until the gravy has absorbed into the potatoes and the potatoes are cooked and the curry has thickened
  • Off the fire, adjust seasoning and enjoy


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