Spicy Sri Lankan potato salad and Potato peanut curry in Beetroot curry sauce
The humble potato. creamy, delicious also starchy and filling. At least in my opinion there hasn’t been any other versatile vegetable perhaps other than tomato. My kids love French fries. Although they are not much of fans of potato salads or mashed potatoes, I am a big fan. With my recent journey with weight, at least trying to eat healthy dose of high fiber, looks like my days of eating mash potatoes are coming to an end. Being the devout fan of potato, I am determined to keep my humble root vegetable around in some way. My Sri Lankan curry world is helping me there in big time.
May it be a German potato salad, Chinese version of potato stir fry I was still craving something more there. Not only for me but my vegetable hating children, I needed to embark on the journey to look for more. I needed to add more wholesome ingredients to the mix. And I found the perfect solution buried deep within a cookbook I purchased in Sri Lanka. The two popular Sri Lankan dry curry dishes at are so fond to my heart I could bound to my will of reforming in to what I wanted.. So I made my own versions of Sri Lankan stir fried potatoes and beetroot curry. The best thing is that, I could use my red curry seasoning base to make both preparations without breaking a sweat.
Today I am happy to share not one but two delightful potato recipes. Spicy potato salad and potato and peanuts in beetroot curry sauce. yum !
Before we get in to making this my version of curries, let’s get a quick cap of what Sri Lankan spicy potato stir fry and beetroot curry looks like.
Sri Lankan Beetroot Curry
This sweet and spicy curry dish is prepared by simmering thinly sliced beetroots (only the root). In a spicy curry broth with curry leaves chilies and onions. Once the beets are cooked, curry is finished off by adding thick coconut cream and simmering until sauce is very thick. What goes well with Beetroot curry ? It is often served in rice and curry meal combinations. Couple examples are red rice, Sour fish dry curry /Fish ambul thiyal, Kale mallam or red rice, red lentil curry/ light turmeric lemongrass fish curry, and Kale mallam
Sri Lankan Spicy Potato Fry
Sri Lankan spicy potato fry is very popular among many versions how to prepare the dish. Made by tempering previously boiled potatoes with plenty of red onions and green chili peppers and spicy powdered curry blend at the end to spice it up and addicting fresh cut tomatoes to finish up. Writing these few lines brings back so many memories of ripening tomato vines, fragrance of freshly pick tomatoes, warm and spicy curry aromas, and hot midday sun. if you would like to read more about authentic and rustic Sri Lankan recipes, please let me know in a comment below.
Without going down too deep into the memory lane lets head back to today’s recipes that has elements from both, also wholesome and delicious.
There is a bit of prep work ahead making these two recipes.
Preboil the potatoes until they are about almost cooked but still firm. Let it cool and peel and set aside.
Boil the beets until its cooked and peel and let it cool.
Pre boil peanuts in little salt, turmeric and drain. Peanuts are great way to add some extra fiber and protein to any curry you make. I usually make a big batch of 4 cups at a time drain and freeze for later use. But if you do not like peanuts or allergic to nuts it does not change the final flavor of these curries so you can totally skip this step. I happen to like the crunch that peanuts give to curry, so I find myself adding a handful of it often.
once we have vegetables prepped curry come together pretty fast and easily. So, lets gather up the ingredients and start cooking.
Spicy Sri Lankan Style Potato Salad
Servings : 4 cook time : 15 minutes
- 4 boiled potatoes with salt
- 2 tsp of red curry paste
- Cup of red onions
- 2 green chili peppers
- Bell pepper
- grated Carrots / peas (any vegetable you like) optional
- Handful of coriander leaves
- One sprig of curry leaves
- Peel and cut the potatoes in to small cubes or send through grating dish in food processor.
- Heat teaspoon of olive oil in a skillet in medium heat add onions and peppers. Cook for a minute or two until soft.
- Add green chili pepper, curry leaves, and cook for few seconds.
- Add red curry seasoning base and Sauté couple of minutes. Add potatoes and vegetables, toss to coat. Sprinkle in half a cup of water, cover and cook until potatoes and vegetables are warmed through, and flavors are absorbed. Give it another toss and adjust the salt to your taste.
- Add handful of coriander leaves, cover, and turn off the heat.
This warm and spicy potato salad is ready to go into your wrapping of choice. I served spoonful of salad in lettuce leaves and sliced cucumber on the side. My tribe loved every bit of it.
Potato Peanut curry in Beetroot curry Sauce
Servings: 6 to 8 servings Cook time: 20 minutes
- 4 medium size beetroots, boiled and peeled
- Cup of boiled potatoes cut into cubes
- Cup of peanuts boiled with turmeric and salt (optional ingredient)
- 1 tsp of mustard seeds
- 2 tablespoons of red curry seasoning base
- 2 tablespoons of scraped coconut or half a cup of thick coconut cream.
- One medium onion
- One tomato
- Two green chili peppers
How to prepare curry sauce.
- Puree onion, tomato, green chilies, red curry paste, coconuts, and boiled beetroots until smooth, in a food processor.
- Add tablespoon of coconut oil into heavy bottomed skillet. Heat on high and add mustard seeds. let it crackle.
- Add beetroot puree and turn the heat down to medium. Cook for 10 minutes until flavors are combined.
- Add peanuts and potato cubes and cook for another 5 minutes or the sauce is thickened.
- Add handful of curry leaves and one inch thick of cinnamon stick. Cook for another minute or two. Adjust the salt to your desired taste.
- Serve over steamed rice or with flat bread on the side.
This beetroot curry sauce is on the sweeter side but with a spicy hint to it. It is a delicious combination over steamed basmati rice or on its own as a soup. It was a very rewarding dinner for our family. I hope you will make it too and let me know how it turns out.