Quick & Easy

Sri Lankan potato and pea curry

Feed the family with this delicious, wholesome Sri Lankan potato and pea curry from The Australian Women's Weekly's 'Almost Vegetarian' cookbook.

This tasty Sri Lankan potato and pea curry would be suitable for people following a lacto-ovo or ovo vegetarian diet.




1.Place potatoes in a large saucepan with enough cold water to just cover; bring to the boil. Boil over medium heat for 15 minutes or until tender; drain.
2.Heat 2 tablespoons of the ghee in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, curry leaves, curry powder, seeds, turmeric and half the chilli; cook, stirring, for 1 minute or until fragrant.
3.Add potatoes, chickpeas, peas and the water; bring to the boil. Reduce heat; simmer, for 3 minutes or until peas are tender. Stir in rind and juice; season to taste.
4.Heat remaining ghee in a large frying pan over medium-high heat; fry eggs for 2 minutes or until the whites are set.
5.Serve potato curry topped with fried egg, green onions, coriander and remaining chilli.

We used dutch cream potatoes.


Related stories