Sri Lanka Curried Leeks
Submitted by t60h
Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minLeeks don’t always get the spotlight they deserve, but in Sri Lankan cooking, they absolutely shine.
This curry uses a clever two-stage coconut milk technique. First, thin coconut milk simmers with the leeks, turmeric, and green chilies until the gravy reduces and concentrates. Then thick coconut milk goes in right at the end to create that lush, creamy finish.
The result is tender, silky leeks in a gently spiced sauce with just enough heat from the chilies to keep things interesting.
A final sprinkle of curry powder before serving adds a fragrant top note that pulls everything together.
Chef Tips
- Slice the green tops thinner than the white stalks since they cook at different rates
- Don’t rush the first simmer; letting the thin coconut milk reduce properly is what builds the flavor base
- Use freshly opened coconut cream for the thick milk addition to get the richest, most velvety texture
Variations
- Add a handful of dried shrimp or Maldive fish for a non-vegetarian version with umami punch
- Toss in some sliced carrots or green beans to make it a heartier mixed vegetable curry
- Stir in a teaspoon of mustard seeds at the start for a nuttier, more complex flavor
Ingredients
Directions
Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices.
Chop onions and chiles and place in a pan.
Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil.
Simmer until the gravy has reduced. Add the Coconut milk, thick, bring back to the boil and just prior to serving sprinkle with ¼ teaspoon curry powder.
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