This easy potato and leek curry is fragrant and delicious

Because nothing can beat the Monday blues – and start your week off on the right foot – like a fragrant veggie curry, using the freshest seasonal winter veg.


Easy, fragrant vegetable curry

Serves 4 
Preparation: 20 minutes 
Cooking: 40 minutes


  • 250 g baby potatoes 
  • 350 g baby marrows, halved down the middle 
  • 3 T ghee 
  • salt, to taste 
  • 4 leeks, roughly chopped
  • 1 onion, roughly chopped
  • 1 T crushed garlic 
  • 1 t crushed fresh turmeric 
  • 1 T crushed fresh ginger 
  • 1 t crushed fresh green chilli 
  • 70 g Woolworths Thai green curry paste
  • 2 x 400 ml cans coconut milk
  • 90 g kale 
  • 50 g flaked almonds, toasted


  1. Preheat the oven to 180°C.
  2. Toss the baby potatoes and marrows with 1 T melted ghee and season. Place on a roasting tray and roast for 20–25 minutes, or until the baby potatoes are tender. Remove the baby marrows at around 15 minutes. 
  3. To make the sauce, heat the remaining ghee in a pan over medium heat. Add the leeks, onion, garlic, turmeric, ginger, chilli and curry paste. Cook for 10 minutes, then add the coconut milk and simmer for 5 minutes. Season to taste. Toss the vegetables through the sauce. 
  4. Wilt the kale for 5 minutes in a hot pan. Serve the curry hot, topped with kale and toasted almonds.

Feeling inspired?