Potato and Leek Curry (Vegan)

Potato and leek curry 2

Potato and Leek Curry

Potato and Leek Curry is such a great recipe that the whole family can enjoy. I make this in the slow cooker but it can be made on the hob as well. Although, I would highly recommend using a slow cooker for making meals as it’s great for cheap, simple dinners. This curry is packed full of healthy ingredients and it’s filling too. One of the main ingredients which I love that is used in this curry is garam masala.

Garam masala is a blend of spices commonly used in Indian and South Asian cuisines. There are common spices used to make the mix which include, coriander, cumin, cardamon, mustard, seeds, bay leaves, fennel, fenugreek, caraway, black and white peppercorns, cloves, nutmeg, mace and cinnamon. However Garam masala is considered a very personal recipe in different regions of Indian and South Asian.

The word garam means ‘hot’ in the Ayurvedic sense and Ayurveda is the traditional Hindu medicine which is based on the balance in our body. Ayurvedic medicine uses yogic breathing, herbal treatment and diet to keep the body in balance. Garam masala helps the body’s temperature to rise. It is said to heat the body from the inside and many say they feel warm inside after eating it. In fact according to ancient Ayurvedic texts, garam masala provides the right balance of warmth and heat that the body needs to optimise the metabolism.

Without this fantastic spice our bodies become sluggish and accumulate toxins. Other health benefits include boosting immunity, promoting weight loss, helping with digestive processes, alleviating pain and lowering blood sugar levels. So the spice in this dish is great for the body as a whole. It makes the curry taste delicious and jazzes up the dish. Well worth a try.

Serves 4

Equipment needed

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Potato and Leek Curry

  • Sharp knife
  • Chopping board
  • Potato peeler
  • Slow cooker
    • Or large saucepan
  • Large spoon
  • Teaspoon
  • Measuring jug (if using saucepan)
  • Plastic brush (if using saucepan)

Ingredients needed

  • Potatoes x 1 kg (baking or any kind)
  • Leeks x 1 large
  • Garlic x 2 cloves
  • Carrots x 2
  • Yellow pepper
  • Green Beans x 300g
  • Tomatoes x 2 400g tins
  • Coconut milk x 1 400g tin
  • Dried oregano x 1 tsp
  • Garam masala x 1 tsp
  • Mild chilli powder x 1/2 – 1 tsp
  • Salt and pepper to taste
  • Olive oil for pan
  • Stock x 200mls if using saucepan

Method for slow cooker

  • Start by peeling and chopping the potatoes into 1/2 inch cubes.
  • Slice the leeks, carrots and pepper.
  • Peel and slice the garlic.
  • Add these to the cooker along with the oregano, garam masala and mild chilli powder.
  • Stir all the ingredients together.
  • Then add in the coconut milk and tinned tomatoes and stir again.
  • Season with salt and pepper to taste.
  • Finally stir all the ingredients together again and put the slow cooker on.
    • Turn on low for eight hours or high for four hours.
  • When cooked, the potatoes will be nice and soft and be able to fall off a fork.
  • Next add in the green beans to warm through and serve.

Method for hob

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Potato and Leek Curry

  • Start by peeling and chopping the potatoes into 1/2 inch cubes.
  • Slice the leeks, carrots and pepper.
  • Peel and slice the garlic.
  • Put the sauce pan on a medium to high heat and drizzle olive oil on the base.
  • Spread the oil evenly over the base and once hot enough add in the leeks and garlic.
  • Fry until the leeks soften and then add in the carrots and yellow peppers.
  • Then fry for a further two mintues and then add in the oregano, garam masala and mild chilli powder.
  • Stir for a further minute.
  • Pour in the stock and tomatoes.
  • Place the potatoes in and bring to the boil then leave to simmer for about 15 – 20 minutes.
  • Season with salt and pepper to taste at the beginning of this process.
  • When cooked, the potatoes will be nice and soft and be able to fall off a fork.
  • Add in the green beans and leave them for a further five minutes to cook.
  • Finally add in the coconut milk, stir it and heat it through.
  • Serve and enjoy.
Potato and leek curry

Potato and Leek Curry

So this is a really quick, simple and healthy dinner for the whole family. All the ingredients are in the same pot so not too much washing up at the end of the day. The curry is also great because it can be frozen and reheated when it’s needed. So whether you’re in a couple or you are single you can make a large batch and freeze the leftover. It makes a great dinner for another night. However you decide to eat it, as always, enjoy.