Meera Sodha presents a vegan curry inspired by Sri Lankan flavours, combining leeks, potatoes, and coconut milk. The recipe uses one and a half tins of coconut milk, with the leftover half suggested for use in smoothies or dal. Fresh curry leaves are recommended, available from large supermarkets or Asian stores, and can be frozen for later use.
The dish includes ingredients such as coconut oil, cinnamon stick, curry leaves, black mustard seeds, garlic, ginger, green chillies, lemongrass, turmeric, leeks, salt, and baby potatoes. The leeks should be sliced, soaked, and drained to remove grit. The curry is served with roti.
To prepare, heat coconut oil in a pan, then add cinnamon, curry leaves, and mustard seeds until they sizzle. Add garlic, ginger, chillies, lemongrass, and turmeric, cooking for two to three minutes. Add leeks and salt, cooking until softened. Stir in potatoes and coconut milk with water and salt, bring to a boil, then simmer covered for 15 minutes until potatoes are tender. Uncover and reduce for five minutes before serving.
