Potato Curry

A Sri Lankan Special

A slice of cake is perfect to be served with a scope of vanilla ice cream.

A Sri Lankan potato curry cooked in creamy coconut milk, with the addition of Ralahami Turmeric, giving the potato curry a beautiful yellow colour.

Serves 8 persons

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10-15 mins.


20-25 mins.


0 mins.






  • 600g potatoes

Peel the potatoes and dice them into even size pieces.  


  • 1 onion- sliced
  • 2-3 green chilies-sliced
  • 2-3 cloves garlic- chopped

Slice the onion, garlic cloves, and green chilies into small pieces. 


  • 2 curry leaf stems

In a medium-sized saucepan or clay cooking pot, add the diced potatoes, sliced onion, green chilies, garlic, and curry leaves.


  • 2 cups coconut milk
  • Half a quill of Ralahami Cinnamon
  • 1-2 tsp. Ralahami Turmeric
  • Salt

Add 2 cups of coconut milk and add 1tsp. of Ralahami Turmeric. 

Add salt according to your taste.

*Add half a quill of Ralahami Cinnamon for a bit of extra spice and flavour.

*Add 2 tsp. of Ralahami Turmeric, if you wish for a bold yellow colour. 

*Add 3 cups of coconut milk for a large quantity of gravy. 


Cook the potatoes over medium-to-low heat for about 20-25 minutes, till the potatoes become soft.


Slice 2 small or medium tomatoes, and add them after 15 minutes of cooking the potatoes. 

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