Leek seeni sambol

• coconut oil↗2 tsp tsp
• leeks↗2

  finely sliced

• chopped ginger1 tsp tsp
• garlic cloves↗4

  crushed

• curry leaves↗1 tbsp tbsp
• coconut milk↗4 tbsp tbsp
• tamarind paste2 tbsp tbsp
• chilli powder↗1 tbsp tbsp
• ground cinnamon↗1 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.