Try these leek and potatoes in a creamy coconut sauce topped with crispy leaks inspired by Kerala in southern India. The crispy leeks are made with the dark tops of the leaves which are often discarded. This delicious, warming dish is vegan, dairy and gluten free but you can add prawns if you wish. If you have a microplane use it to mince the garlic and ginger, otherwise chop finely. Curry leaves can be found both fresh and dried in many supermarkets. Coconut milk powder is available in most supermarkets. I like to serve this with black rice for a wonderful contrast. Basmati rice works really well too.
300 gramspotatoeswaxy potatoes are best such as Charlotte or Anya
150gramsraw prawnsOPTIONAL frozen are ideal, defrost first.
Instructions
Coconut sauce
Heat the oil in a pan and when hot, add the mustard seeds and curry leaves and cook until the seeds pop.
Add the ginger, garlic, chilli and sliced onions. Cook slowly until the onions are soft and not coloured. Using a lid on your saucepan will help stop it cooking too quickly.
Stir in the turmeric and coriander. Pour in half the water and the tamarind. Then add the coconut milk powder, remainder of the water and a pinch of salt.
Simmer until the sauce is thick. Add more water if it is very thick. Remove from the heat and set aside until needed. Remove the chilli.
Prepare the Vegetables
Peel the potatoes and cut into 1 cm pieces. Clean the leeks, cut off the dark green leaves and set aside to use for crispy leeks. Cut the remainder of the leeks into 1 cm pieces.
Boil the potatoes in salted water until just cooked. Drain and set aside
Cook the leeks gently in a little water until cooked. Drain really well and set aside.
Prepare the crispy leek topping
Finely slice the dark green leek tops. Cook in boiling water until softened. Drain well and pat with kitchen paper to remove most of the moisture
Sprinkle 50 gr chickpea flour into a small bowl and add a pinch of salt and pepper. Tip the leek tops in and mix with your hands to cover the leeks.
In a small saucepan, add a few centimetres of cooking oil. Heat up. Test if it ready by dropping one piece of leek top in. It should sizzle. Add a couple of tablespoons of the leek and chickpea flour mixture and fry until crisp. Drain and place on to kitchen paper to drain. Repeat with the remainder of the leek tops. Set aside whilst you reheat the other elements of the dish.
If you are using prawns, cook them gently in the sauce for a minute, then add the vegetables and ensure they are completely pink
If you are not using prawns, reheat the sauce and add the potatoes and leeks and heat through. Check the seasoning.
Serve in individual bowls topped with the crispy leek tops. Serve with black or plain rice.