A simple yet wholesome and nutritious dish, Dry Potato Curry makes a great accompaniment to any curry feast.
Serves approximately 4.
Bits to buy -
500-600 gms white potato cut into bite size cubes (par boiled)
1 medium onion (sliced, diced or chopped)
1 tsp turmeric powder
1 tsp unroasted curry powder
1/2 tsp cumin powder
5-6 curry leaves
1-2 pieces of pandanus leaves
From the cupboards -
1 tbs oil (sunflower or vegetable)
Salt to taste
Optional but super tasty -
1 ripe tomato, chopped and de-seeded
3-5 spring onion sprigs (instead of the regular onion or can do half and half)
2-3 cloves of garlic (crushed or finely chopped)
1 tsp mustard seeds
1tsp chilli flakes/pieces
Time to Get Cooking
Heat the oil and fry the onion (or spring onion), garlic (if using), curry leaves and pandanus leaves until the onions are glassy looking. Add the potato. Keep turning while adding the rest of the spices and tomato. Add chilli pieces if using and salt to taste. Be careful not to allow the potato to burn. Once cooked through, turn of the heat and its ready to eat!!
You can substitute half of the potato with sweet potato for a taste alternative. Par boil the sweet potato for about 5 minutes less than the potaot else it can turn to mush quite quickly.
Potato Curry goes really well with lots of other Sri Lankan dishes.
Why not pair it with a Pork curry (http://www.harihari.co.uk/product/pork-curry-spice-pack/) and a Hari Hari Green Bean Curry (http://www.harihari.co.uk/product/green-bean-curry-spice-pack/) and you have yourself a veritable feast in the making : )