Leek seeni sambol
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
- Prep:10 mins
Cook:55 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 96
- fat 5g
- saturates 4g
- carbs 7g
- sugars 4g
- fibre 4g
- protein 2g
- salt 1.5g
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
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.
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.