Easy to make and delicious, this mild leek curry recipe makes such a comforting meal.
This leek curry recipe is perfect for a midweek meal or when you are rushed for time but still fancy a home-cooked meal.
The leeks are cooked with tomatoes in a creamy coconut milk sauce with some chickpeas for added plant-based protein.
For extra flavour, make sure you use a good quality curry powder and do not skip the garam masala at the end as it really brings this dish together. I also like to add a splash of lemon juice for some extra zing.
I added some turmeric to enhance the colour of this dish but this is not strictly necessary and you can easily skip it.
Leeks are incredibly versatile and ideal to create tasty vegetarian and vegan recipes. Make sure you do not waste any part of this incredibly useful and adaptable vegetable by using both the white and green parts.
What to serve with this leek curry
I like to serve this dish with a side of basmati rice (white or brown) and some freshly chopped coriander and chillies on top.
Naan bread is always a plus. If you have the time and the inclination, you can make a batch of my soft and fluffy homemade coriander flatbreads (you will need to plan slightly ahead of time though as the dough needs to be left to rise).
To give this dish a bit of crunch you can also add some cashew nuts on top.
Here are more leek recipes you may like to try:
- CREAMY LEEKS & BUTTER BEANS [VEGAN]
- CREAMY LEEKS ON TOAST [VEGAN]
- MINI LEEK & POTATO GRATINS [VEGETARIAN]
I hope you enjoy this leek curry recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Leek Curry [vegan]
- 1 large saucepan
- 600 g leeks
- 350 g tomatoes
- vegetable oil
- 4 dry curry leaves
- 3 garlic cloves (grated)
- 1 tsp freshly grated ginger
- ¾ tsp turmeric
- 1 Tbsp mild curry powder
- 400 ml coconut milk
- 400 g chickpeas
- 3/4 tsp garam masala
- lemon juice (to taste)
- salt (to taste)
- basmati rice
- fresh coriander
- naan bread
- Cut the leeks into 1 cm chunks and cut each tomato in 8 dice.
- Heat some vegetable oil in a large saucepan. Add the curry leaves and fry them until they crackle and release their delicious flavour.
- Add the leeks and tomatoes and cook for 5 mins until soft.
- Add the grated garlic cloves, freshly grated ginger, turmeric and mild curry powder. Stir all together and cook for another 5 mins.
- Add the coconut milk and drained chickpeas. Cook half covered under medium heat for another 10-15mins until the leeks are cooked.
- Add the garam masala and cook for another couple of minutes.
- Season to taste with lemon juice and salt.
- Serve this leek curry with basmati rice topped with freshly chopped coriander and chillies. Always nice with a side of naan bread too.
I cannot wait to see your posts!