A comforting and relatively mild white curry from Sri Lanka, which i got from Meera Sodha. It will serve two as a main or four alongside other dishes. Serve with steamed jasmine or basmati rice.
Ingredients
- 2 tbsp coconut oil
- 1 sprig curry leaves fresh or frozen, plus a few extra, fried, to garnish
- 600 g leeks trimmed , thinly sliced into circles and well washed
- 3 plump garlic cloves peeled and crushed
- 1.5 cm piece fresh ginger peeled and grated
- 1 green finger chilli finely chopped
- 1/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 400 ml tin coconut milk
- 400 g baby new potatoes quartered
- 60 g cashew nuts toasted, plus a few extra to garnish
- 1 handful frozen peas defrosted
- lemon wedges to serve
Servings:
Instructions
- Heat the coconut oil in a deep-sided frying pan on a medium heat, then add the curry leaves and wait for them to crackle and pop. Stir in the leeks and cook for five minutes, until soft, then add the garlic, ginger and chilli, and cook for three minutes.
- Stir in the pepper, cinnamon, cumin, coriander and salt, then add the coconut milk and potatoes; half-fill the now empty coconut milk tin with water and tip that into the pot, too.
- Bring the curry to a simmer, cook for five minutes, then add the cashews and peas, and simmer for a further five minutes, or until the potatoes are tender.
- Check the curry for seasoning, transfer to a serving dish and squeeze over some lemon juice to taste. Garnish with a few fried curry leaves and extra cashews, and serve with the rice.
Share this Recipe
Powered byWP Ultimate Recipe