Creamy Leek Korma

Ingredients

1 large leek 

1 red chilli 

3 cloves garlic

1 baking potato 

1 large carrot 

1l vegetable stock 

1 tbsp tomato puree

2 tbsp creamed coconut (I used Lucy Bee) 

Large pinch salt & pepper

1 carton coconut cream (optional for extra creamy curry)

 

Spices

1/2 tsp mustard seeds

1 tbsp curry powder

1/2 tsp turmeric 

1 tsp cumin 

1/2 tsp ground coriander

 

Method

Add 1/2 tsp coconut oil to a large pot and gently heat on the hob

Chop the leek into dice (approx. 3cm thick) and add to the coconut oil

Finely chop the red chilli, add to the pot and gently fry for 6-7 minutes 

Mince the cloves of garlic then add to the pot and fry for a further 1 minute 

Chop the baking potato and carrot into 3cm thick cubes / dice then add to the pot along with all the dried spices, then stir for a few minutes

Pour in 1l vegetable stock (I used 1 tbsp bouillon powder) along with the tomato puree and bring to a simmer for around 15 minutes (until the potatoes are tender)

Add the creamed coconut (I used Lucy Bee) to the pot along with the carton of coconut cream for the last few minutes, on a lower heat 

Taste test, then add a large pinch of salt and pepper to taste

Enjoy with fluffy basmati rice and naan

 

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