Leeks, like garlic and onions, belong to same family. I never got a chance to eat Leeks in India. In Singapore I did taste them and they are used in lot of soups and actually started cooking them only after moving to United states. I so much enjoyed the flavor and replaced it with green onions. And now, this superfood is part of our diet 🙂
I usually sauté chopped leeks with some tomatoes and make a delicious curry that goes well with rice or roti/naan(Indian bread) or Leek & Potato soup, more of a curry soup.
Whenever I served the soup, my husband says a curry version with hot roti’s(Indian bread) would be a great combination too. After constantly hearing, one day I made it for dinner and we absolutely loved.
In fact, this is the first time we ate only potato curry. I really don’t prefer eating potatoes (esp for dinner) becoz they are very filling and sometimes find it hard on tummy. But this curry version was so light and delicious.
For a moment, I thought I might be first one making it;-) Unfortuantley not, I found a lot of videos and posts, so this is not new, but sharing my version 🙂
You don’t need a lot of ingredients for the curry. My version is a low-medium spice, you can always add more spices as per your taste.
Tomato and red onion are optional. The curry powder I used is an Indian one, you can replace it with Mccormik Curry powder.
Make sure you wash Leeks properly. If you are using it for the first time, watch some youtube videos. Don’t be surprised, if you find a lot of dirt in the layers.
Chop the onion, leeks and cut the potatoes and keep ready.Heat a pan and once oil is hot add cumin seeds, red onions and sauté until onions are cooked. Then add leeks and let it cook for 3-5 mins. Then add coriander powder and the curry powder or masala.
Adding the spices to onions helps in removing any raw flavor. Add 2 cups of water/vegetable broth, potato pieces, little more salt and spices(of your choice) and let it cook for 20-25 mins or until potatoes are tender. If you want to fasten the process, you can microwave the potato pieces.
And here is the delicious curry ready to dig-in with some Indian bread 🙂
Printable Recipe :
Servings : 4
Leek – 1
Potato – 2 (medium sized)
Red onion – medium sized
Curry leaves – few
Curry Masala – 1 tsp
Coriander Masala – 1 tsp
Cumin seeds – 1 tsp
Oil – 1 tsp
Salt ( as per taste)
Water or vegetable broth – 2 cups
Tomato – 1(optional)
Step 1 : Wash the leeks and chop them finely. Also keep the red onion and potato peeled & chopped .
Step 2: Heat a pan, add 1 tsp of oil and once it is hot add cumin seeds & curry leaves.
Step 3 : Add the chopped red onion, add little salt and let them cook for few minutes. Then add the leeks and cook for 3-5 mins. Now add spices and cook until the rawness gone.
Step 4:Add 2 cups of vegetable broth/water, add potato pieces, little salt and spices if required and let it cook on low-medium heat for 20-25 mins. Cook until the potato pieces are tender and garnish with herbs of your choice 🙂