Starting out my first food blog post with the best recipe I can think of that everybody would love, Spicy potato curry. who doesn’t like potatoes? And who doesn’t like a delicious vegan, creamy, healthy one-pot curry that can literally eat with anything? Yes, anything! You can dip some bread in this. Or make some rice to eat with this. Or if you wanna serve a little fancy dinner, make Sri Lankan string hoppers with some coconut sambal. or add more coconut milk and make it to a soup.
Also, this Spicy potato curry recipe is easily customizable. Don’t like spicy food? make it without chilies, it would be just as delicious. Don’t have coconut milk? use cream or half and half. If you don’t have some of these ingredients, please don’t get discouraged. Most of these ingredients can be found in Asian grocery stores. if not, do try it with the ingredients you have on hand, I promise you, you’re still gonna love this dish.
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- Add coconut oil to a saucepan. Then add cinnamon stick, curry leaves, pandan leaves, and dried red chilies. Fry for few seconds until you get a good aroma.
- Now add fenugreek seeds, onions, and garlic. Fry for few seconds until onions become soft. Reduce heat. Add chili powder, curry powder, turmeric, and salt, stir and add your peeled and cut potatoes and tomatoes. Stir until everything combines.
- Add enough water to the cover potatoes. Cover with a lid and cook until potatoes are tender. (if you can poke potatoes with a fork easily, that should be good) Stir in between. Add a bit more water if it looks dry.
- Now your coconut milk. Keep stirring for a min or two until the coconut milk comes to boil. Now turn off the heat. But keep stirring otherwise the coconut milk might curdle. Optional: To make the curry thicker, you can take out a piece of potato and mash it with another spoon and put it back to the curry. The potato will dissolve in the curry and make the gravy thicker.
Sri Lankan string hoppers (idiyappam), hoppers( Appa), rice or any kind of bread