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
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients:
- 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
Method:
- Preheat the oven to 180°C.
- 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.
- 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.
- Wilt the kale for 5 minutes in a hot pan. Serve the curry hot, topped with kale and toasted almonds.
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