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Leek seeni sambol

Leek seeni sambol

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving (6)
NutrientUnit
kcal96
fat5g
saturates4g
carbs7g
sugars4g
fibre4g
protein2g
salt1.5g
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Ingredients

  • 2 tsp coconut oil
  • 2 leeks , finely sliced
  • 1 tsp chopped ginger
  • 4 garlic cloves , crushed
  • 1 tbsp curry leaves
  • 4 tbsp coconut milk
  • 2 tbsp tamarind paste
  • 1 tbsp chilli powder
  • 1 tsp ground cinnamon

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 3.4 out of 5.5 ratings
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