White Curry

This offering is based on a recipe by Meera Sodha that appeared in the Weekly Guardian Vol.201, No.25 of 29 November 2019. It is of Sri Lankan provenance, apparently, and is so called be it contains neither turmeric nor red chilli. Instead it has potatoes, leeks and cashew nuts.



2 tblsp cooking oil.

6 curry leaves.

1 large leek, sliced, green part discarded.

3 cloves garlic, peeled, sliced.

1 thumb fresh ginger, grated.

¼ tsp white pepper.

½ tsp cinnamon.

1 tsp ground cumin.

½ tsp ground coriander.

Salt to taste.

1 170ml can coconut milk.

300g new potatoes, quartered.

½ cup toasted cashews [save some for garnish].

½ cup frozen peas.

Wedge lemon for serving.



Prepare the leaves and set aside. Prepare the leek and set aside. Prepare the garlic and ginger and set aside. Mix the dry spices and the salt together and set aside.



Heat the oil in a sauté pan or wok over a medium flame and fry the curry leaves until they crackle. Add the leek and stir fry for 2-3 minutes until soft, then add the garlic and ginger, stirring and cooking for another 2-3 minutes. Add the dry spices and the salt, cook for -2 minutes then add the coconut milk. Fill the tin with water and add that to the mixture.

Add the potatoes and bring to the boil. Cover, reduce the heat to a simmer, and cook for 20-25 minutes. Add the peas and the cashew nuts and cook for another 5 minutes. Transfer the mixture to a warmed serving dish, squeeze the lemon all over, garnish with the reserved cashews and serve immediately.


Serve with: Pilaf basmati rice, but you may not need it; the main dish is quite filling.


Serves: 2.

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