Leeks and Potato Curry

Growing up, I always loved the leek curry that my mom made – I could of lived off just leek curry and rice if I had to. My Udayan turned out to favour leek and potato curry just as I had as a child and requests it once a week. Infact he asked me today morning if we had any leek curry leftover from last night. And of course I had discretely saved him my portion as mothers seemingly do.

This curry is so simple to make and is a great curry for the entire family as it is quite mild. My mom never added tomato or turmeric but I love the vibrancy that comes from these two additions. I remember the first time I showed you guys my leek curry, a follower commented saying it is best to add turmeric to leeks. I have yet to hear the reason but nonetheless I love the colour the turmeric contributes to the curry.

Leek and Potato Curry RECIPE

Ingredients: 

• 2 Tbsp. sesame seed oil
• 1 medium onion, sliced
• 2 red dried chillies
• 1 tsp. mustard seeds
• 2 medium red potatoes, cut into bite-size pieces
• 2 sprigs of curry leaves
• 1/2 tsp. turmeric powder
• 2 stalks of leeks
• 1 tomato
• 1/2 tsp. Jaffna curry powder
• 1 cup coconut milk
• salt to taste

Instructions:

1. Trim the end of the leeks. Cut the leek lengthwise and then slice into desired size pieces. Once all the leeks are cut, wash thoroughly to remove dirt. Set aside.
2. Heat the sesame seed oil in a large pan on medium-high heat. Add the mustard seeds, red dried chillies, potatoes, and a sprinkle of turmeric. Toss in the pan until mustard seeds start to sputter and the potatoes turn slightly brown.
3. Add the onions and curry leaves. Sauté until the onions turn golden and starts to look slightly crispy but not brown.
4. Add the leeks, the remainder of the turmeric, and curry powder. Sauté until the leeks wilt and the contents of the pan are combined well. Add salt.
5. Pour in the coconut milk and add the tomatoes. Cover the pan and let the curry cook until the potatoes become tender. Stir occasionally to prevent sticking at the bottom of the pan.
6. Serve warm with rice and curries of your choice.

NOTE: 

• Potatoes are tender when you can easily pierce them with a fork. If the potatoes have not cooked and the coconut milk has evaporated, add 2 Tbsp. of water to help the potatoes finish cooking.