Have you seen the leeks lately? They are so fresh and aren't afraid to flaunt it in all their green and white glory. This cozy and delicious Sri Lankan style curry is a wonderful way to enjoy their mild caramelised onion-esque flavours.
Hearty yet light, this meat-free recipe is happy served over a bit of rice as a main, or as a side dish for a larger meal. Easy, flavourful and whole foods based. Wintery one pot cooking at its finest.
What You Need:
4 medium white potatoes, cubed and parboiled
4 large leeks, cut into 2.5 cm/1 inch slices
1 onion, thinly sliced
5 garlic cloves, crushed
5cm piece of ginger, finely chopped
1 Tbsp vinegar
300 ml coconut milk
4 Tbsp cooking oil of choice
1 medium tomato
fresh coriander leaves to garnish
salt to taste
1/2 teaspoon turmeric
1 teaspoon chilli powder (or fresh chilli as preferred)
1 Tbsp cumin
1 Tbsp coriander
1 teaspoon fennel seeds
2 Tbsp cinnamon
8 curry leaves
What To Do:
Heat the oil in a large heavy pan and, when hot, add the onion, garlic and ginger and fry until soft.
Add the potatoes and leeks. Sauté until the vegetables start to brown. Add the spices, chilli powder, curry leaves and vinegar, stirring constantly to prevent sticking and ensuring that all the vegetables are coated.
Add the diced tomato and 3-4 cups of water- enough to not quite cover the vegetables and simmer gently until the vegetables soften.
Add the coconut milk. Simmer for a further 5 minutes.
Salt to taste. Serve with the chopped fresh coriander, slice of lime and fresh chilli if desired..