Leek, Potato and Coconut Curry
Servings 4 people
Ingredients
- 20 g butter
- 1 stick cinnamon
- 10 curry leaves
- 1 tbsp black mustard seeds
- 4 cloves garlic peeled and minced
- 2 cm ginger peeled and finely grated
- 2 green chillies finely chopped
- 2 stalks lemongrass outer husks and top third removed and discarded, the rest finely chopped
- 1 tsp ground turmeric
- 3 leeks whites and greens finely sliced, soaked and drained
- 1.75 tsp salt
- 800 g baby potatoes
- 1.5 tins coconut milk 600ml
Instructions
- Put the oil in a wide, deep pan on a medium heat. Once it’s 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, and cook, 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, stir to mix, then add 250ml water and one and a quarter teaspoons of salt. Turn up the heat, bring to a gentle boil, then cover, turn down to a simmer and leave to cook for 15 minutes, until the potatoes are tender (test with the tip of a small, sharp knife: it should slip through easily).
- Take off the lid, let the curry reduce for a further five minutes, then serve with roti or rice.