SPICED LEEK AND POTATO - COCONUT STEW
Look no further for the perfect winter stew! With a warming base of garlic, ginger, and coconut, this leek and potato stew will thaw you from the inside out. The chilli gives it a subtle spice, while the lime brings a punch of acidity. Customize the thickness by cooking it for as long as or as little as you’d like.
Servings: 4 Total Active Time: 1 hour
NOTES:
I prefer to use thin-skinned red or white potatoes since they hold their shape the best.
Use full-fat unsweetened coconut milk! Light will not taste the same.
Optionally, garnish with red chilli flakes if you find the finished stew not spicy enough.
1. Heat the oil in a heavy-bottomed pot over medium heat. Medium dice onion and finely chop garlic. Add to the pot along with the ginger. Cook for 5 minutes, or until the onion is soft.
2. Cut the dark green tops off the leeks and discard or save for stock. Slice the leeks in half lengthwise and wash thoroughly between the layers. Slice them thinly width-wise. Peel the potatoes and chop them into 1/2 inch cubes. Finely chop the Thai chilli. Add the leeks, potatoes and chilli to the pot.
3. Sprinkle in the turmeric and 1 teaspoon salt. Mix thoroughly.
4. Cook for 5 minutes until the leeks have softened. Add 2 cups of water and a can of coconut milk. Add another 1 cup of water to the empty can, gently shake and add to the pot.
5. Bring the stew to a simmer. Partially cover the pot with a lid, leaving a small sliver of the pot uncovered. Cook, stirring occasionally for about 15-20 minutes. Remove the lid when the potatoes are on the verge of being fully cooked.
6. Let simmer uncovered until the stew has reached your desired consistency. Keep in mind that it will thicken slightly as it cools.
7. Reduce the heat to low. Adjust salt and pepper to taste. Add chilli flakes if you'd like to bump up the spice level. Turn off the heat. Squeeze in half a lime and add the cilantro leaves (saving a few for garnish).
8. Gently mix and serve as hot as possible. Garnish each bowl with a squeeze of lime and a sprinkling of cilantro.
Spice Leek and Potato Coconut Stew
Ingredients
- 1 medium red onion
- 4 garlic cloves
- 1 tightly packed tablespoon minced ginger
- 1-2 Thai chillies
- 3 medium/large leeks
- 2 medium potatoes
- 3/4 teaspoon turmeric powder
- 1 can full-fat coconut milk
- 1/2 cup loose cilantro leaves
- 3 tablespoons oil
- freshly cracked pepper
- salt
- Optional: Red Chilli Flakes
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat. Medium dice the onion and finely chop the garlic. Add to the pot along with the ginger. Cook until the onions are soft, about 5 minutes.
- Cut the dark green tops off the leeks and discard (or save for stock!). Slice the leeks in half lengthwise and wash thoroughly between the layers. Slice them thinly width-wise. Peel the potatoes and chop them into 1/2 inch cubes. Finely chop the Thai chilli. Add the leeks, potatoes and chilli to the pot.
- Sprinkle in the turmeric and 1 teaspoon salt. Mix thoroughly.
- Cook until the leeks have softened, about 5 minutes. Add 2 cups of water and a can of coconut milk. Add another 1 cup of water to the empty can, shake and add to the pot.
- Bring the stew to a simmer. Partially cover the pot with a lid, leaving a small sliver of the pot uncovered. Cook, stirring occasionally for about 15-20 minutes. Remove the lid when the potatoes are just almost cooked
- Let simmer uncovered until the stew has reached your desired consistency. Keep in mind that it will thicken slightly as it cools.
- Adjust salt and pepper to taste. Add chilli flakes if you'd like.
- Turn off the heat and squeeze in half a lime. Add the cilantro leaves (saving a few for garnish).
- Gently mix and serve as hot as possible.