Sri Lankan Potato Curry II recipe
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Ingredients
- 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
Nutrition Info
- 207.5 caloriescarbohydrate: 14.3 gcholesterol: : -fat: 16.8 gfiber: 2.5 gprotein: 3.4 gsaturatedFat: 14.8 gservingSize: -sodium: 472.7 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Sri Lankan Potato Curry II
Directions
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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.