SRI LANKAN CURRIED POTATOES
Vegetarian
30 Min
very easy
4 People
Rating starstarstarstarstar
Sri Lankan curried potatoes
1. Chop potatoes and parsnips. Place in a large saucepan with water, bring to the boil and simmer for 15 minutes, or until tender. Drain.

2. Slice onion, spring onions and chilli. Chop garlic and grate ginger. Heat a large pan with butter over medium heat. Cook onion for 5 minutes, or until softened. Add spring onions, chilli, garlic, ginger, curry leaves, curry powder, mustard seeds and turmeric. Cook, stirring, for 1-2 minutes, or until fragrant.

3. Add potatoes and parsnips to pan with 1/2 cup water, bring to the boil. Rinse, slice and add pak choi. Simmer over low heat for 2-3 minutes.

4. Cook papadums according to packet instructions. Slice snow peas, radishes, chop coriander and cut lemon into wedges. Place in small bowls at the table.

5. Fry or cook eggs to your liking.

6. Serve curried potatoes topped with a fried egg and garnish at the table to taste.

Tip!
You can also boil eggs with the potatoes for 7 minutes. Peel, halve and add to potatoes just prior to serving!
500g potatoes
2 parsnips, peeled

1 onion
1/2 bunch spring onions
1 green chilli
2 garlic cloves
1 tbsp ginger, grated
40g butter
2 fronds curry leaves
1 tbsp curry powder
1 1/2 tsp mustard seeds
1 1/2 tsp ground turmeric
1/2 bunch pak choi

1 packet papadums
250g snow peas
1/3 bunch radishes
1/3 bunch coriander
1/2 lemon

6 eggs
salt and pepper, for seasoning