Leek, Potato and Cashew Nut Curry (2-4)

A comforting and relatively mild white curry from Sri Lanka, which i got from Meera Sodha. It will serve two as a main or four alongside other dishes. Serve with steamed jasmine or basmati rice.

Leek, Potato and Cashew Nut Curry (2-4)
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Leek, Potato and Cashew Nut Curry (2-4)
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  1. Heat the coconut oil in a deep-sided frying pan on a medium heat, then add the curry leaves and wait for them to crackle and pop. Stir in the leeks and cook for five minutes, until soft, then add the garlic, ginger and chilli, and cook for three minutes.
  2. Stir in the pepper, cinnamon, cumin, coriander and salt, then add the coconut milk and potatoes; half-fill the now empty coconut milk tin with water and tip that into the pot, too.
  3. Bring the curry to a simmer, cook for five minutes, then add the cashews and peas, and simmer for a further five minutes, or until the potatoes are tender.
  4. Check the curry for seasoning, transfer to a serving dish and squeeze over some lemon juice to taste. Garnish with a few fried curry leaves and extra cashews, and serve with the rice.
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