Sri Lankan potato curry (alu hodi)
Soft potatoes in a light turmeric coconut gravy, the everyday curry served with hoppers and string hoppers.
- Time35 min
- LevelEasy
- Costabout £1.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a pan. Fry the mustard seeds until they pop, then add the cinnamon and curry leaves.
- 2
Add the onion, garlic and chilli and cook for 5 minutes until soft.
5 min - 3
Stir in the turmeric and cumin, then the potatoes, salt and water.
- 4
Cover and cook for 12 minutes until the potatoes are nearly tender.
12 min - 5
Pour in the coconut milk and simmer for 8 minutes, crushing a few potatoes to thicken the gravy.
8 min - 6
Serve hot with hoppers or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.