Sri Lankan Mustard Potato Curry
Cook time: 30 minutes
Yield: 4-5 servings
Ingredients
3 regular-sized potatoes, peeled and cut into wedges
1/2 red onion, sliced
3 garlic cloves, sliced
2 green chilies, sliced
1/2 tsp fenugreek seeds
1/2 inch cinnamon quill
1/3 tsp turmeric
2 tsp mustard powder
Salt to taste
1.5 cups (or more) water
1/2 sprig curry leaves
2-inch pandan leaf
200ml coconut milk
Instructions:
1. Combine all ingredients except for the coconut milk and start cooking on medium heat.
2. Once the potatoes are almost fork-tender, add the coconut milk.
3. Reduce the heat to medium-low and cook, stirring continuously for 8 more minutes.
4. The coconut milk will change aroma and thicken. That’s when you know it’s cooked through.