There are a few hardy vegetables still out there to be harvested, and one of my favourites is the humble leek. It adds a wonderfully distinctive flavour to meals, yet stands through winter for year round use, unlike its rather more tender cousin, the onion. This recipe provides some much welcome comfort food in the winter.
- 1 red onion
- 2 white potatoes, in thin slices
- 2 large leeks, cut into 1 inch slices
- 250g cooked chick peas (or a standard tin, drained)
- 1 heaped dessertspoon cumin seeds
- 1 heaped dessertspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 2 inch piece of ginger
- 2 inch piece of cinnamon stick
- ½ tsp turmeric
- 1 teaspoon chilli powder
- 8 curry leaves
- 1 tablespoon vinegar
- 100g creamed coconut (dissolve in ½ pint hot water)
- Grind up cumin seeds, coriander seeds and fennel seeds using a pestle & mortar or grinder.
- Heat the oil in a large pan and add onion, garlic and ginger, frying until soft.
- Add the ground spice mix plus cinnamon, turmeric, chilli, curry leaves and salt then add the potatoes, leeks and chick peas and fry together for a few minutes.
- Pour on the dissolved creamed coconut and vinegar (ensuring there is enough liquid to cover the veg – add more if not)
- Simmer for 20 minutes or until the potato is cooked through
- Serve with rice
Adapted from the World Food Café’s Kandi Leek & Potato Curry recipe.