Leek seeni sambol

Leek seeni sambol

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(2 ratings)

Prep: 10 mins Cook: 55 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal96
  • fat5g
  • saturates4g
  • carbs7g
  • sugars4g
  • fibre4g
  • protein2g
  • salt1.5g
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  • 2 tsp coconut oil
  • 2 leeks, finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tsp chopped ginger



    Mainly 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 in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut 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


  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.

  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.

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