Steps to Make Pumpkin Curry Sri Lankan Malini

Sri Lankan Potato Curry Ii

Once pumpkin is cooked, add thick coconut milk & adjust salt.

Recipe Summary Sri Lankan Potato Curry Ii

This is potato curry, Sri Lankan-style. Sri Lankans usually eat this dish with plain rice and other vegetable curries.

Ingredients | Pumpkin Curry Sri Lankan Malini

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

Directions

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.

Use 3 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 1/2 serrano chile or to taste. Use rubber gloves when chopping chile peppers.

Canned coconut cream is available in specialty grocers and in the Asian foods section of some supermarkets. It is thicker than coconut milk, with a mild flavor. Do not substitute sweetened Cream of Coconut in this recipe.

Info | Pumpkin Curry Sri Lankan Malini

prep: 10 mins cook: 15 mins additional: 5 mins total: 30 mins Servings: 5 Yield: 5 Servings

TAG : Sri Lankan Potato Curry Ii

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