Trying my mom in law’s creamy potato & leeks curry for the very first time in my kitchen. I really never had these two together like this, not even at her place. but my husband was saying about this curry from week and forcing me to cook this. Got the recipe from my mom in law and here cooked this for our “Sinhala & Tamil New Year Lunch Table” .

Try this once, I know you’ll definitely fall in love with this taste and the smell. My whole kitchen was filled with the smell of leeks and those tempered onion and garlic. 

Looking for a Sri Lankan vegan curry. Here this is what you are looking for. 

1.peel roughly about 450g potatoes and quarter them lengthwise. Halve in lengthwise and again halved them. Wash well and boil them until 3/4 is done. Remove the excess water. 

2.add the boiled potatoes wedges to the pot with 2,1/2 cup of thickened coconut milk, 1/2tsp turmeric powder, 1/4tsp chilli powder, salt and split 2 green chilies. Give it a stir. 

3.cook in medium heat and bring it to boil. 

4.when it starts to boil add washed and thinly cut, small leek to the pot and let it simmer about 3 minutes with potatoes and spices. 

5.meanwhile heat another small frying pan with 2tsp coconut oil and add 1/4tsp mustard seeds, finely sliced 1/2 small onion, sliced 1 garlic clove, 3-4 curry leaves. Fry until they all turn light brown and add 1/2tsp dried chilli flakes and fry more 30 seconds. 

6.at last, add the tempered onion to the potato & leeks curry and mix.