Devilish Potatoes w/ Coconut Rice

Cam and I adopted the tradition of Sunday night curry a few years back from Tim & Rhi and it’s one of those things that just stuck. Curry is a meal that ticks all the boxes. It’s filling, spicy, warming, delicious and fun to make and something you can cook earlier in the day and then re-heat that night. Curry always tastes better after a few hours and especially the next day!!

This Sunday I thought I’d whip up a dry curry loosely based on Rhi’s SriLankan deviled potatoes and serve them with a fragrant coconut rice. The result is a simple vegetarian curry recipe of devilish potatoes that is easy to prepare and teams wonderfully with the coconut rice for a complete spicy and fragrant meal.

There is something about the combination of ginger, garlic and curry spices that warms the body and the soul. This simple colourful vegetarian devilish potatoes recipe is perfect for a Sunday night dinner or an effortless mid-week meal. Enjoy accompanied with lime pickle and papadums for a complete spicy and delicious veggie dinner!!

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Coconut Rice
Preparation time: 25mins (+30 minutes refrigeration time) // Serves 4-6

|| note: prepare the devilish potatoes while the rice rests in the fridge ||

  • 1½ cups basmati rice
  • 3 cups water
  • 1 cup shredded coconut
  • 10 curry leaves
  • 1 tbs peanut oil
  • good pinch salt flakes

Rinse the rice well and add to a saucepan with the 3 cups of water. Bring to the boil, turn down the heat to low and allow to gently cook for 15-20 minutes with the lid firmly on.

Once the rice is tender and water absorbed transfer to a large bowl and refrigerate for 30 minutes until cool.

Dry roast the coconut very quickly in a frying pan over a medium heat. Toss frequently and watch the coconut carefully as it can burn quickly.

Add the curry leaves and toss through, add the cooled rice, peanut oil and salt flakes and toss until the rice is warmed through and fragrant. Serve immediately.


Devilish Potatoes
Preparation time: 35mins // Serves 4

  • 600g (1lb) potatoes, scrubbed and diced
  • 250g (9oz) carrot, peeled & diced
  • 2 tbs peanut oil
  • ½ tsp mustard seeds
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ – ½ tsp cayenne pepper (optional)
  • 1 brown onion, thinly sliced into half moons
  • 2 garlic cloves, minced
  • 1 tsp freshly grated ginger
  • 1 green chilli, finely diced
  • 5 curry leaves
  • 2 large ripe tomatoes, diced
  • 1 bunch fresh coriander (cilantro), roughly chopped

to serve

  • papadums
  • lime pickle or fruit chutney

Boil the diced potatoes and carrot in a large pot with plenty of water for approximately 10 minutes until just tender. Strain and set aside.

Heat the peanut oil in a good heavy based frying pan. Add the mustard seeds and shake the pan over a medium heat until they begin to pop, add the cumin, paprika and cayenne pepper if using and cook over a gentle heat using a wooden spoon to combine them with the oil, being careful not to burn the spices.

Add the onion and cook over a medium heat for a few minutes until soft, add the garlic, ginger and chilli and cook for another minute until fragrant. Add the tomatoes and curry leaves and cook over a gentle heat for 5-10 minutes allowing the flavours to develop and tomatoes soften.

Add the cooked potatoes and carrot and toss cooking over a gentle heat for 10-15 minutes. Just brefore serving toss through the chopped coriander and toss through, serve immediately or the curry can be prepared ahead of time and re-heated before serving.

Serve with the prepared coconut rice, fresh papadums and lime pickle for a complete spicy and delicious vegetarian meal.

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