Serves:
1
leek(s)
4
medium potatoes
1
tsp
turmeric
3
curry leaves
4
tbsp
cooking oil
2
pitta breads or naans
Recipe submitted by: Khalid Miah, FoodCycle Lewisham volunteer\
Equipment needed: Deep saucepan or wok
Trim the leek by cutting in half lengthways, and slicing finely.
Peel the potatoes and chop them into small cubes, rinse with cold water to draw out starch.
Heat the oil in deep saucepan (or wok), add the curry leaves – they should sizzle.
Add the leeks and sauté until translucent.
Add the turmeric and stir for five minutes until fragrant. Add salt and pepper according to your taste.
Add the potatoes, and stir so that they’re all covered in the mixture.
Cook for around 15 minutes until the potatoes are cooked. Stir often but be careful that they don’t break, you want them to keep their shape
Serve on top of toasted pitta or naan, with a squeeze of lemon and finely chopped lettuce (optional).
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