30 mins | VEgan & non SpICY
For those days when I want a cozy and hearty meal without too much spice, I whip up traditional Ala Hodi, also known as Sri Lankan Potato Curry. This simple dish features tender potatoes simmered in a rich, aromatic coconut milk-based curry. It’s a staple in Sri Lankan cuisine, celebrated for its creamy texture and vibrant flavors.
The curry base starts with sautéed onions, garlic, and ginger, infused with simple spices like turmeric, curry leaves, and a generous pinch of salt. Green chilies and sometimes tomatoes add a slight kick and a touch of acidity. It’s literally so simple you can have it ready in under 30 minutes!
For a more filling meal, I love adding hard-boiled eggs. Even though I’m not usually a fan of plain hard-boiled eggs, this curry is a great way to sneak in some extra protein. Of course, feel free to skip the eggs if they’re not your thing.
Happy Cooking!
CAN YOU MAKE IT VEGAN?
This recipe usually includes hard-boiled eggs, but you can easily exclude them to make this curry fully vegan!
Potato Curry
Ingredients
- 3-4 medium potatoes
- 1 white onion
- 3-4 green chilli
- 8-10 curry leaves
- 2 tsp turmeric
- 1 tsp salt
- 1 can coconut milk
- 4 eggs
Directions
- Start by boiling 4 eggs and removing their shells. Set aside.
- Peel and cut potatoes into large cubes. Boil until halfway softened, then drain and set aside.
- In a medium pan, heat oil and sauté curry leaves, sliced onions, and green chilies until fragrant.
- Add the boiled potatoes to the pan.
- Next, add turmeric and salt.
- Pour in the entire can of coconut milk and let it simmer on medium-high heat until the potatoes are fully cooked and soft.
- Remove from heat and add the eggs.
- Serve over white rice and enjoy!
