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curry potatoes

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Ingredients for 4 servings:

  • 500 g potatoes
  • 2 ½ cups coconut milk
  • ½ tsp chili powder
  • 1 tsp cumin
  • 1 tsp saffron
  • 1 tsp curry powder (Hot Madras Curry)
  • 6 onions, red
  • n. B. Salt
  • 2 curry leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Egon’s recipe directly from Sri Lanka

Peel the potatoes. Peel the onions and chop them fairly finely. Then add everything to a pot and cook until the potatoes are tender. It tastes simply amazing as a side dish to chicken, beef, or pork. Note: If you’re not used to spicy Asian food, you can use a milder curry powder and reduce the chili powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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