Sri Lankan Mild Potato Curry Recipe!

Hey there everyone!

I was recommended this recipe by a wonderful friend, native to Sri Lanka!

Who would  know better what the best recipes for an authentic dish are?!

This is the most amazing way to use left over boiled potatoes but it is also so delicious it is worth cooking them from scratch!

White Potato Curry

Mild potato curry
Serves 2

300g boiled potato chunks (3 potatoes aprox)
½ onion, diced
2 red chilies, deseeded & diced
8 small curry leaves
½ teaspoon fenugreek
450 ml coconut milk (Half a block of creamed coconut dissolved in 450 ml warm water can be used)
¼ teaspoon turmeric
½ teaspoon chili powder
½ teaspoon mild curry powder
¼ teaspoon Salt


Measure and place all ingredients but the potato into a sauce pan and mix well.

Place your pan on to a medium heat and stir continuly until it starts to come to a boil.

When you see the bubbles rising, add the boiled potato chunks and cook until the sauce is thick and the potatoes are to your liking.

Optionally you can now either leave in or fish out the curry leaves.

White Potato Curry

Serve with rice, naan or anything else  you fancy and add a few fresh curry leaves for decoration.

6 thoughts on “Sri Lankan Mild Potato Curry Recipe!

      • I had to use half-fat coconut milk, which made it a little runny I think, but it was very nice! And easy to make as well! Thank you (and your friend) for the recipe! And I’m very jelly of the Japanese gifts by the way.


      • Yay! It sounds like it was a great success!

        When it comes to making anything from India be prepared for fat fat fat hah!
        It’s not really the same without it!

        I’m really glad I’m me because otherwise I would be really jealous of the gifts too haha! 🙂


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