Sri Lankan Creamy Potato Curry
Mild coconut yellow curry thickened with potato pulp and finished with lime
The trick nobody tells you: crush a few pieces of the boiled potato and stir that back into the gravy. It thickens it naturally and gives it a body no amount of coconut milk can replicate.
A mild, coconut-rich yellow curry. The potato pulp thickener is the secret — it gives the gravy a natural body without any starch or flour.
Ingredients
The Base
- Potatoes, boiled, peeled, and cubed
Aromatics
- Red onion, sliced
- Rampe (pandan leaf)
- Karapincha (curry leaves)
Spices
- Chili powder
- Cumin seeds
- Cinnamon
- Turmeric
- Salt
The Liquid
- Thick coconut milk
- Water
The Finish
- Fresh lime, one wedge
Method
Boil the Potatoes
Boil the potatoes until completely tender. Peel and cut into bite-sized cubes.
Make the Thickener
Take 3 or 4 pieces of the boiled potato and crush them into a smooth pulp. Set aside — this goes back in later.
The Infusion
In a pot, combine the onion, chili powder, rampe, curry leaves, cumin seeds, cinnamon, turmeric, salt, and a splash of water. Bring to a boil and let the spices infuse.
Add the Coconut Milk
Pour in the thick coconut milk. Stir constantly from this point forward.
Stir in the Pulp
Once the milk is warmed through, stir in the crushed potato pulp.
Add the Potato Cubes
Add the remaining potato pieces while the milk is still warm. If the milk has gone cold before you add them, the potatoes will harden — keep the heat steady.
The Three-Bubble Rule
Continue stirring as the curry heats. Once bubbles appear, stir well. Repeat for the second and third bubble, then remove from heat immediately.
The Lime
Once the heat has settled slightly but the curry is still warm, squeeze in the lime and mix well.
String hoppers, pol roti, or white rice alongside a spicy meat curry.