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Vegetarian, South and Southeast Asian

Sri Lankan potato curry with pol roti

This Sri Lankan potato curry in coconut milk, served with coconut pol roti, serves 4 and takes 50 minutes to make. It's an easy recipe, at €1.30 per person. The key is letting the potatoes simmer until tender and mashing a few pieces to thicken the sauce.

Tonight, Sri Lankan potato curry in coconut milk, with pol roti, soft coconut flatbreads.

Sri Lankan potato curry with pol roti
Total time
50 min
Difficulty
Easy
Cost per person
€1.30
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This curry doesn't look like the thick curries you might expect. The sauce stays light, fragrant with coconut milk and mild spices, and the potatoes nearly melt into it while a few chunks keep their bite. Green chili and curry leaves give it a fresh aroma, not a burning heat.

It's a weeknight meal that breaks the routine without asking for any special skill. Kids love dipping the soft pol roti into the sauce, and everyone can adjust the heat at the table. A quiet Sunday night or a vegetarian dinner for the whole family, this curry fits right in.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Onion 1
  • Garlic 3 cloves
  • Green chili 1

Pantry

  • Coconut milk 25 cl
  • Mild curry powderoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Cinnamon stickoften in the pantry 1
  • Curry leaves 8
  • Wheat flouroften in the pantry 250 g
  • Grated coconut 60 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Mix the flour, grated coconut, and a pinch of salt, add a little warm water, knead into a dough, and let it rest covered. 15 min

    The coconut brings its own fat, no need for extra oil in the dough.

  2. Sauté the sliced onion, garlic, chili, cinnamon stick, and curry leaves in the oil. 6 min

    The leaves should crackle and smell fragrant.

  3. Add the diced potatoes, curry powder, turmeric, and salt, and stir to coat. 3 min

    Stir for a moment to lightly toast the spices.

  4. Pour in the coconut milk and a little water, cover, and simmer until the potatoes are tender. 20 min

    Mash a few pieces to thicken the sauce.

  5. Divide the dough into balls, flatten them, and dry fry in a hot pan for 2 minutes on each side. 8 min

    The roti are ready when small brown spots appear.

Our tips to get it right

  • Cut the potatoes into even cubes so they all cook at the same rate.
  • Taste the sauce before serving and adjust the salt, coconut milk mellows the spices quite a bit.
  • Cook the roti over medium heat, not too high, or the outside burns before the inside is done.

The variations

  • Swap the mild curry powder for a hotter blend if you like a spicier dish.
  • Add peas or diced carrots along with the potatoes for extra vegetables.
  • For kids, skip the green chili and serve the sauce on the side so everyone can adjust the heat themselves.

What to serve it with

  • Plain basmati rice
  • Mango chutney
  • Spiced black tea

Storage

The curry keeps for 3 days in the fridge in a sealed container and freezes well. Reheat it gently in a saucepan, adding a splash of water if the sauce has thickened. The roti taste best fresh but can be warmed for a few seconds in a dry pan.

Questions about this dish

Can you make the curry ahead of time?

Yes, it's even better reheated the next day once the flavors have had time to blend. Make the roti closer to serving time so they stay soft.

Can you skip the curry leaves if you can't find them?

You can leave them out, the curry is still good but loses some of its signature aroma. Some Asian grocery stores sell them fresh or frozen.

Is this curry very spicy?

No, with just one green chili and mild curry powder, the dish is more fragrant than hot. Remove the chili's seeds or leave it out entirely for a very mild version.

Can you make pol roti without grated coconut?

Coconut gives the roti their soft texture and signature taste, it's hard to replace. Without it, you'll end up with more of a plain flatbread.

How long does it take to make a Sri Lankan potato curry with pol roti?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Sri Lankan potato curry with pol roti?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sri Lankan potato curry with pol roti cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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