Sri Lankan potato curry and simple sambols – by Open Table

Shop Ingredients


1 onion, diced
2-3 green chillies, sliced
2 tbs coconut oil
½ – 1 tsp chilli powder (optional)
1 tsp salt
curry leaves, sprig
1 ½ tsp mustard seeds
1 tsp ground black pepper
1 Tbs fresh coriander, chopped (optional)
3 medium potatoes, diced into small pieces or grated
¼ tsp turmeric powder
200ml coconut milk
3-4 hard boiled eggs (optional)

2 medium carrots, grated fine
2 Tbs fresh coconut, grated fine (optional)*
2-3 banana shallots or red onion (optional)
2-3 green chilli, finely sliced
lime juice, to taste
pepper and salt, to taste

1 cup fresh coconut, grated fine*
2-3 green chillies, finely sliced
½ tsp ground Maldive fish (optional – use mortar and pestle)*
2-3 banana shallots or red onion (optional)
2-3 green chillies, finely sliced OR 2 dried red chilli, finely chopped
lime juice, to taste
pepper and salt, to taste


Got a couple of potatoes lying around, or left over roast potatoes? With some pantry staples and the right herbs and spices you can make a delicious and quick dry Sri Lankan curry!

Huge thanks to Alanna and the team at Open Table for making this with us all in our latest online cooking workshop.  We’re having so much fun sharing tips on reducing food waste, learning all kinds of kitchen hacks and of course making delicious things together.


Sri Lankan potato curry

Heat oil in the saucepan, adding onions and chilli, Cook for 1-2 minutes until softened.

Add the curry leaves, mustard seeds, chilli powder, salt and pepper and cook stirring for another minute. Then add the diced potatoes and stir through.

Finally, add the coconut milk and turmeric, stirring thoroughly. Bring to boil and then lower to simmer. Place the lid on and cook for about 5 minutes. After 5 minutes remove the lid and then continue to simmer until the potato is tender.

Serve with rice, sambol, chutney and boiled eggs. Alternatively you can add cooked lentils or chickpeas instead of eggs.


Carrot and Coconut Sambols

Sambols are perfect accompaniments to rice and curries (or any other dish really) with their spicy, zingy and fresh flavours. Easy to scale down if you have a random carrot at the bottom of the fridge. Frozen finely grated coconut flesh can be purchased to make these quick and easy. You can make a sambol out of pretty much any vegetable, feel free to get creative!

To make the sambol, combine the dry ingredients in a bowl, ensuring the ingredients are finely diced and sliced. You can also use a mortar and pestle to grind all the ingredients together.

Add lime juice, salt and pepper to taste.


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