A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon
Nutrition and extra info
- Gluten-free
- Vegetarian
- Vegan
Nutrition: per serving (6)
- kcal96
- fat5g
- saturates4g
- carbs7g
- sugars4g
- fibre4g
- protein2g
- salt1.5g
Ingredients
- 2 tsp coconut oil
- 2 leeks, finely sliced
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tsp chopped ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 garlic cloves, crushed
- 1 tbsp curry leaves
- 4 tbsp coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tbsp tamarind paste
- 1 tbsp chilli powder
- 1 tsp ground cinnamon
Method
Heat the coconut oil in a frying pan over a high heat until smoking. Add the leeks, ginger and garlic and fry for 5-7 mins or until the leeks are starting to brown.
Add the curry leaves, coconut milk, tamarind paste, chilli powder, cinnamon and 1 tsp salt, and mix to combine. Reduce the heat to low-medium and cook for 45 mins or until reduced and sticky. Can be made two days ahead and kept in the fridge.
Comments, questions and tips