Sri Lankan Mustard Potato Curry
Directions
- 1Combine potatoes, red onion, garlic, green chilies, fenugreek seeds, cinnamon quill, turmeric, mustard powder, salt and water in a pot.
- 2Start cooking on medium heat.
- 3Add curry leaves and pandan leaf.
- 4Once the potatoes are almost fork-tender, add coconut milk.
- 5Reduce heat to medium-low and cook, stirring continuously for 8 more minutes.
Ingredients
- 3 regular-sized potatoes, peeled and cut into wedges
- 0.5 red onion, sliced
- 3 garlic cloves, sliced
- 2 green chilies, sliced
- 0.5 tsp fenugreek seeds
- 0.5 inch cinnamon quill
- 0.33 tsp turmeric
- 2 tsp mustard powder
- 1 taste salt
- 1.5 cups water
- 0.5 sprig curry leaves
- 2 inch pandan leaf
- 200 ml coconut milk
Equipment
Furi's Asian vegetable chopperknifewooden spoonpotkettle