Total time
35 mins
Prep
5 mins
Cook
30 mins
Per head
£1.50
Difficulty
Easy
A warmly spiced soya and potato curry from the Tamil heart of Point Pedro, a district in Jaffna, the northernmost tip of Sri Lanka where this recipe comes from.
Did you know?
Point Pedro sits at the very top of Sri Lanka in the Jaffna peninsula, steeped in Tamil culinary tradition. Traditionally, Jaffna cooks use pandan leaf (rampe) rather than bay leaves as the base note, it adds a subtle floral depth. If you spot it at a Sri Lankan or Asian grocer, it's worth a try.
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Ingredients
- 100g, squeezed dry after soaking soya chunks
- 300g, diced onion
- 30g, finely chopped ginger
- 6 bay leaves
- 12 (fresh) curry leaves
- 2 tbsp tomato puree
- 2 tbsp vegetable oil
- 2 tsp, adjust to taste salt
- 1g turmeric
- 1 tsp garam masala
- 2 tbsp curry powder
- 50g coconut milk powder
- 14ml, bottled is fine lemon juice
- 600g, cut into chunks potato
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Point Pedro Soya Curry
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