Leek seeni sambol

curry gluten free leek sambol sri lankan vegan vegetarian

N/A

Source

Ingredients

2 tsp coconut oil

2 leeks , finely sliced

1 tsp chopped ginger

4 garlic cloves , crushed

1 tbsp curry leaves

4 tbsp coconut milk

2 tbsp tamarind paste

1 tbsp chilli powder

1 tsp ground cinnamon

Method

Heat the coconut oil in a frying pan over a high heat until smoking. Add the leeks, ginger and garlic and fry for 5-7 mins or until the leeks are starting to brown.

Add the curry leaves, coconut milk, tamarind paste, chilli powder, cinnamon and 1 tsp salt, and mix to combine. Reduce the heat to low-medium and cook for 45 mins or until reduced and sticky. Can be made two days ahead and kept in the fridge.