Leek seeni sambol
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Leek seeni sambol

By Rosie Birkett

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

  1. 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.

  2. 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.

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