Sri Lankan Potato Curry

Name: Sri Lankan Potato Curry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 118 milliliters coconut milk; 1 teaspoons coriander seed; 1 teaspoons cumin seed; 4 leaves fresh curry; 0 teaspoons fennel seed; 1 Tbsp chopped fresh cilantro; 1 inch fresh ginger root, grated; 1 clove garlic, minced; 1 Tbsp ghee (clarified butter); 1 onion, finely chopped; 4 larges potatoes - peeled and cubed; 4 servings salt to taste

Sri Lankan Potato Curry

You can never have too many Indian recipes, so give Sri Lankan Potato Curry a try. One serving contains 223 calories, 6g of protein, and 10g of fat. This recipe serves 4. Head to the store and pick up curry, potatoes, onion, and a few other things to make it today. It is a good option if you're following a gluten free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In a small skillet, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel, and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off.

Ingredients you will need

Cumin Seeds

Coriander

Fennel

Equipment you will use

Frying Pan

Combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more. Do not burn Grind the spices and leaves using a mortar and pestle or a clean coffee grinder. Set aside.

Ingredients you will need

Curry Leaves

Coffee

Spices

Equipment you will use

Mortar And Pestle

Place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.

Ingredients you will need

Potato

Equipment you will use

Microwave

Bowl

In a large skillet, melt the ghee over medium heat. Cook the onion, garlic, and ginger in the ghee until golden and aromatic. Meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic. Cook, stirring, for 30 seconds. Stir in the potatoes, and cook for 3 minutes. Stir in the coconut milk, bring to a simmer, and then reduce heat to low. Cover, and cook until potatoes are tender, about 7 minutes. Season with salt to taste. Top with chopped fresh cilantro, and serve.

Ingredients you will need

Fresh Cilantro

Coconut Milk

Curry Powder

Cumin Seeds

Coriander

Potato

Garlic

Ginger

Onion

Ghee

Salt

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

coconut milk 1teaspoons

coriander seed 1teaspoons

cumin seed 4leaves

fresh curry 0teaspoons

fennel seed 1Tbsp

chopped fresh cilantro 1inch

fresh ginger root, grated 1clove

garlic, minced 1Tbsp

ghee (clarified butter)1

onion, finely chopped 4larges

potatoes - peeled and cubed 4servings

salt to taste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Mulderbosch Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

Mulderbosch Chenin Blanc

A powerful nose of guava, lime zest and ripe pear braced by honeysuckle and orange blossoms. A juicy palate with opulent passion-fruit, following through from the nose and finishing off with tart grapefruit characteristics. The refreshing acidity is perfectly counteracted by a creamy mid palate and subtle oak-derived spice. The 2011 vintage is a more fruit-driven style that is fresher and drier comparing to the 2010 vintage. A delightfully accessible wine that is mouth-wateringly moreish.Partner with shellfish, grilled tuna, grilled sardines, lemon and herb roast chicken, or vegetable stews.