Ingredients
5
5 servings
- •½ pound potatoes, peeled and cut into 1 1/2-inch cubes
- •1 teaspoon salt
- •1 cup unsweetened coconut cream
- •3 green chile peppers, chopped
- •4 fresh curry leaves
- •½ teaspoon cayenne pepper
- •¾ teaspoon saffron powder
- •1 clove garlic, minced
- •½ cup water
Instructions
- Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
- Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.
Nutritional Facts
Per 5 servings
- Calories: 208
- Carbohydrate: 14g
- Fat: 17g
- Fiber: 3g
- Protein: 3g
- Sugar: 2g
Related Recipes
Sri Lanka Beef Curry
Chicken Curry and Potatoes
Potato Curry
Indian Chicken Curry
Vegetable Curry
Sri Lankan Chicken Curry
Curry Mashed Potatoes
Chicken Curry V
Indian Chicken Curry I
Chicken Curry II
Egg and Potato Curry
