Creamy turmeric potato curry aka “ala Kiri hodi” is every Sri Lankan child’s favourite curry. One of the main toddler food but without tempering. Some people completely boiled potatoes and when the coconut milk with spices begins to bubbling they add the potatoes, some completely cooked the potatoes in coconut milk but what I learnt from my Mom was boil your potatoes 3/4 and mix with coconut milk, spices and herbs bring it to boil and and simmer. At last add the tempered mixture. Best with “kaha bath/string hoppers” and one of the best Sri Lankan vegan curry. 

1.peel, wash and cut 650g potatoes and boil until it’s 3/4th done. Drain and leave aside. 

2.add the boiled potatoes to the pot with 500ml coconut milk 1/2tsp turmeric powder, salt, 1/2 sliced small onion, 2 split green chilies (I used jalapeños) some curry leaves and pieces of pandan leaf. 

3.Shake/stir the pot gently and bring it to boil and cook until potatoes are completely cooked and fire off. 

4.heat a separate small frying pan and add 2tbs coconut oil, 1/2 sliced small onion, 1 sliced garlic clove fry until lightly browned. 

5.once the onion and garlic are browned add 1/4tsp of each cumin seeds and mustard seeds and 2 dried red chilies, cut. Fry  one more minutes and mix with cooked creamy  potato curry.