Meera Sodha presents a vegan recipe for a Sri Lankan-style leek, potato, and coconut curry that is brimming with evocative smells and flavors. This dish captures the essence of Sri Lanka through its use of spices and ingredients, offering a taste of sunshine and spiced earth.
Recipe Overview
This curry calls for one and a half tins of coconut milk, so the remaining half can be used in a smoothie or dal. Fresh curry leaves are available at large supermarkets or Asian stores; any unused leaves can be stripped, packed, and frozen for later use. The entire leek should be used unless it is very fibrous: slice the whites and greens, soak them, then lift them out with your hands to drain, avoiding any grit.
Preparation and Cooking Time
Prep time is 15 minutes, and cooking time is 35 minutes. Serves 4.
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, letting them sizzle for 20-30 seconds. Then add the garlic, ginger, chillies, lemongrass, and turmeric, cooking and stirring for two to three minutes until fragrant. Add the leeks and half a teaspoon of salt, and cook for six to eight minutes more until softened.
Add the potatoes and coconut milk, stirring to combine, then add 250ml water and one and a quarter teaspoons of salt. Increase the heat to bring to a gentle boil, then cover, reduce to a simmer, and cook for 15 minutes until the potatoes are tender (test with a small sharp knife; it should slip through easily).
Remove the lid and let the curry reduce for a further five minutes. Serve with roti.
This recipe is a delightful blend of Sri Lankan culinary traditions and personal touches, evoking memories of sunshine, spiced earth, and the sounds of nature. Enjoy it as a main course that brings a little Sri Lankan sunshine to your table.
