As part of this year’s #NationalPotatoDay campaign, Bord Bia will share a series of engaging potato recipes and kitchen skill videos on its social media channels, along with simple and easy-to-prepare potato recipes on BordBia.ie 

Commenting on upcoming activity for National Potato Day, Bord Bia Fresh Produce and Potato Manager Lorcan Bourke said, “This year we want to show people that potatoes are easy, and healthier to prepare with their skins left on, as well as quick to cook once chopped into smaller pieces. We’ll be sharing more potato tips, skills and recipes in the lead up to National Potato Day and we are encouraging people to join in and cook a delicious potato dish on October 2.”

You can join the conversation online @bordbia and celebrate #NationalPotatoDay by trying this recipe.

Sri Lankan Beef and Potato Curry 

Serves: 4

Cooking time: 50 mins

Ingredients

3 medium floury potatoes (e.g. Rooster) (approximately 600g)

Rapeseed or olive oil

1 large white onion, peeled and finely sliced

2 garlic cloves, peeled and chopped

1 thumb-sized piece of fresh ginger, grated

450g lean braising beef, diced

2 green chillies, sliced (more if you like it hotter)

1 tin of light coconut milk (400ml)

A large handful of baby spinach leaves

A squeeze of lemon juice

A handful of coriander leaves

Salt and freshly ground black pepper

 

For the spice mix

1 cinnamon stick

4 cloves

4 cardamom pods

12 fresh curry leaves

1 teasp. turmeric

2 teasp. ground cumin seed

½ teasp. chilli powder

 

Method

1. Heat the oil in a heavy pan with a lid.

2. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.

3. Add the remaining spices and cook for 30 seconds.

4. Add the onion, garlic and ginger, season well with salt and pepper and cook for six to seven minutes. Add the beef and stir well. Add the chillies.

5. Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes. Cut the potatoes into 2cm cubes and add them to the pan after 20 minutes. Just before serving, stir in the spinach leaves and lemon juice and adjust the seasoning.

6. Serve with the coriander sprinkled over and a pile of warm chapatis