Meera Sodha’s latest vegan recipe transforms humble leeks and potatoes into a luscious, creamy curry that’s both comforting and surprisingly light. This dish draws inspiration from South Indian coconut-based curries, but swaps traditional ingredients for readily available produce.
"This is the kind of meal you want on a chilly evening—warming, fragrant, and deeply satisfying," Sodha writes.
To make this curry, start by sweating sliced leeks in oil until soft, then add diced potatoes, garlic, ginger, and green chilies. The magic happens when you pour in a can of coconut milk and a spoonful of curry powder. Simmer until the potatoes are tender, and finish with a squeeze of lime and fresh coriander.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients
- 2 tbsp vegetable oil
- 3 leeks, trimmed, halved and sliced
- 3 garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 1 green chili, finely chopped (optional)
- 500g potatoes, peeled and cut into 2cm chunks
- 1 tbsp mild curry powder
- 400ml can of coconut milk
- 200ml vegetable stock
- Salt and pepper to taste
- Juice of 1 lime
- Handful of fresh coriander, chopped
Method
- Heat oil in a large pan over medium heat. Add leeks and cook for 5 minutes until softened.
- Add garlic, ginger, and chili; cook for 1 minute until fragrant.
- Stir in potatoes and curry powder, coating everything evenly.
- Pour in coconut milk and stock, bring to a simmer, then reduce heat and cook for 20-25 minutes until potatoes are tender.
- Season with salt, pepper, and lime juice. Serve with rice or naan, garnished with coriander.