Sri Lankan Capsicum Curry with Potato (Ala Malumiris Vanjanaya)

Food is all about memories – Mum used to make this vegetable curry using hand-ground herbs and spices with freshly-grated coconut milk. The tastes were amazing! You can make a cheat’s version using instant coconut milk powder or tinned coconut milk, unsweetened*.

INGREDIENTS
300g capsicum (slit the capsicum length-wise, removing the seeds)
200g potato (diced and parboiled)
100g onion (sliced)
3 sprigs curry leaves
2 red chilli (diced)
1 tsp curry powder
1/2 tsp cinnamon powder or stick
1 tsp mustard powder
1/2 turmeric powder
1 tsp roasted curry powder
1/2 cup lighter coconut milk
1/2 cup thick coconut milk
Salt to taste

METHOD
Arrange a pan with the capsicum, onion, chilli, curry leaves and all the spices except the roasted curry powder.
Add the light coconut milk and mix together. Cook for about 15 minutes until the capsicum has absorbed the milk; then add the potato and thick coconut milk, and stir well. Check the seasoning and simmer until the gravy thickens. Remove from the heat, sprinkle some roasted curry powder over and – enjoy!

*available in most supermarkets