Meera Sodha presents a vegan recipe for a leek, potato, and coconut curry that evokes the essence of Sri Lanka. This dish is rich with aromatic spices and creamy coconut milk, offering a taste of sunshine and spice.
Ingredients
- 4 tbsp coconut oil
- 1 cinnamon stick
- 10 fresh curry leaves
- 1 tbsp black mustard seeds
- 4 garlic cloves, peeled and minced
- 2cm x 2cm piece fresh ginger, peeled and finely grated
- 2 green finger chillies, very finely chopped (remove pith and seeds for less heat)
- 2 lemongrass stalks, outer husks and top third removed, the rest finely chopped
- 1 tsp ground turmeric
- 3 leeks (300g), whites and greens finely sliced, soaked and drained
- 1¾ tsp salt
- 800g baby potatoes, peeled and cut into bite-sized (3cm) chunks
- 1½ 400ml tins coconut milk
- Roti, to serve
Method
Place the oil in a wide, deep pan over medium heat. Once hot, add the cinnamon stick, curry leaves, and mustard seeds; let them sizzle for 20-30 seconds. Then add the garlic, ginger, chillies, lemongrass, and turmeric. Cook, stirring, for 2-3 minutes until fragrant.
Add the leeks and half a teaspoon of salt. Cook for 6-8 minutes until softened. Add the potatoes and coconut milk, stir to combine, then add 250ml water and 1¼ teaspoons of salt. Increase the heat, bring to a gentle boil, then cover, reduce to a simmer, and cook for 15 minutes until the potatoes are tender (test with a knife).
Remove the lid and let the curry reduce for a further 5 minutes. Serve with roti.
Tips
This recipe uses 1½ tins of coconut milk; use the leftover half in a smoothie or dal. Buy fresh curry leaves from large supermarkets or Asian stores. Strip unused leaves, pack well, and freeze. Use the whole leek unless very fibrous; soak sliced greens and whites, then scoop them into a colander to drain without tipping out grit.
