Enjoy this superfast Sri Lankan Leek Curry and chili flakes, which you can eat with rice and, if you want, some meat or fish. It's a great way to add extra vegetables to your evening meal. And the curry flavor is irresistibly delicious!
Sri Lankan recipe
Sri Lanka's cuisine is versatile and has many Indian influences. Curries of all shapes and sizes are therefore widely available. This is a super quick and easy side dish that I often make with a portion of rice. Sometimes as a side dish with some meat or fish. Other times I mix everything (it has so much flavor).
And as you can see, it's easy: imagine crispy leeks, a sizzling wok, rich curry spices, and a spicy chili. An irresistible combination of textures and flavors. You wok the leek until it is perfectly cooked and slightly sweet. The curry gives an Asian touch, and the chili a subtle kick.
Each bite contains a little spice, a touch of sweetness, and a delicious spicy taste. And this recipe is on the table within 15 minutes.
Since I make this side dish so regularly, I decided to share it because it's so flavorful and simple. And make sure you have your portion of vegetables back in!
This is nice with…
This easy vegetable side dish is quick to make and is a perfect addition to, for example:
What do you need for Curry with Leeks and Chili?
To prepare this Sri Lankan Leek Curry, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Onion: Gives a slightly sweet, slightly spicy flavor to the leek.
- Curry Madras: It is a yellow spicy curry mix, slightly spicy, without being too spicy. It includes paprika, turmeric, coriander, cumin, fenugreek, onion, garlic, and pepper.
- Leek: This vegetable has a sweet and soft taste. Cut the leek into thin strips.
- Chili Flakes: Made from red chilies, which are coarsely ground. They are fruity, slightly sweet, and spicy.
How to prepare Vegan Leek Curry
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Heat oil in the wok and add the onion. Stir-fry for 2 minutes.
- Add the curry and stir-fry for another 1 minute.
- Add the leek and mix everything well. Reduce heat to low and simmer while stirring occasionally. Sprinkle the chili flakes over the leek.
- Season with salt. Mix well and serve immediately.
Tips, Substitutions, and Variations
- Extra protein: Add tofu or cooked chicken or shrimp cubes to the leeks and stir-fry them.
- Make sure everything is cut and measured ready. When stir-frying, you have to be able to grab everything quickly.
- Leek: Cut the leek into equal pieces. This way, all leeks are ready at the same time.
- Spicy: If you like spicy, you can add more chili flakes. If you want less spice, half the amount of chili flakes.
- Wok: If you don't have a wok, use a frying pan.
- Use a shallot instead of a yellow onion for even more flavor.
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Sri Lankan Leek Curry
Ingredients
- 2 tablespoons sunflower oil
- 1 small onion finely chopped
- ½ teaspoon curry Madras
- 2 leeks cleaned and cut into small slices
- ¼ teaspoon chili flakes
- salt to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the oil in a large wok and then add the onion.2 tablespoons sunflower oil, 1 small onion
- Cook for 2 minutes and add the curry madras.½ teaspoon curry Madras
- Mix well and continue baking for 1 minute.
- Spoon the leek rings into the onion mixture and mix well.2 leeks
- Simmer over low heat for 5 minutes to soften the leeks.
- Add chili flakes to the veggies and season with salt.¼ teaspoon chili flakes, salt
- Mix everything well and serve immediately.
Notes
- Extra protein: Add tofu or cooked chicken or shrimp cubes to the leeks and stir-fry them.
- Spicy: If you like spicy, you can add more chili flakes. If you want less spice, half the amount of chili flakes.
- Use a shallot instead of a yellow onion for even more flavor.
- Make sure everything is cut and measured ready. When stir-frying, you have to be able to grab everything quickly.
- Leek: Cut the leek into equal pieces. This way, all leeks are ready at the same time.
- Wok: If you don't have a wok, use a frying pan / skillet.
Cool quickly before storing leeks.
- Refrigerator: Wrap the leek in an airtight container and store it in the fridge for a maximum of 3 days.
- Freezer: Store the leeks in a freezer box or bag. This keeps it good for up to 3 months. Let thaw in the refrigerator.
- Reheat: Heat on a low fire in a pan (with a tablespoon of oil) or warm the leek in the microwave.
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