Enjoy this quick Sri Lankan leek curry with chili flakes—perfect with rice and optional meat or fish. It’s an easy way to add more vegetables to dinner while delivering an irresistible curry flavor.
Sri Lankan recipe
Sri Lankan cuisine is diverse and shows many Indian influences, so curries come in countless varieties. This leek curry is a fast, flavorful side I often serve with rice, sometimes alongside meat or fish, and other times mixed into the rice for a one-pan-style meal.
The method is simple: thinly sliced leeks are stir-fried until tender and slightly sweet, then finished with curry powder and chili flakes. The result is a pleasing combination of soft, slightly caramelized leek, warm curry aromatics, and a subtle heat from the chili. It takes about 15 minutes from start to finish, making it ideal for busy weeknights.
This is nice with…
This quick vegetable side pairs well with many dishes. Try it with:
- Honey chicken with rice
- Teriyaki meatballs
- Rendang eggs
- Koe lo yuk (sweet and sour pork)
- Spicy cashew chicken
- Chicken korma
- Biryani chicken
What do you need for Curry with Leeks and Chili?
Below are the main ingredients; exact quantities are shown in the recipe card further down.
- Onion: Adds sweetness and depth to the dish.
- Curry Madras: A fragrant yellow curry blend (turmeric, coriander, cumin, fenugreek, paprika, garlic, onion and pepper) that brings warm spice without overpowering heat.
- Leek: Mild and slightly sweet when cooked; slice into thin rings for even cooking.
- Chili flakes: Coarsely ground red chilies that add fruity heat—adjust to taste.
How to prepare Vegan Leek Curry
A printable recipe card with step-by-step instructions appears below for convenience.
- Heat oil in a wok or large frying pan over medium heat and add the chopped onion. Stir-fry for about 2 minutes until soft and translucent.
- Stir in the curry Madras and cook for 1 minute to bloom the spices.
- Add the sliced leek and toss to combine. Reduce the heat to low and let the leeks soften, stirring occasionally. Sprinkle the chili flakes over the leeks.
- Season with salt to taste, mix thoroughly, and serve immediately.
Tips, Substitutions, and Variations
- Extra protein: Stir in cubed tofu, cooked chicken, or shrimp for a fuller main course.
- Prep ahead: Have all ingredients chopped and measured before you start—stir-frying moves quickly.
- Even cooking: Cut the leek into uniform slices so everything softens at the same rate.
- Adjust spice: Increase chili flakes for more heat or halve them for a milder result.
- Equipment: A wok is ideal, but a large frying pan or skillet works perfectly.
- Shallot swap: Use a shallot instead of a yellow onion for a sweeter, more delicate flavor.
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RECIPE CARD
Andréa
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Recipe Help
Two helpful tools simplify cooking: a step-by-step cook mode that keeps the screen on, and an easy-step display that shows one instruction at a time and adjusts ingredient quantities when you change servings.
Step-by-Step Directions
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
All recipes include Metric and US customary measurements; select your preferred units in the recipe card.
Instructions
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Heat the oil in a large wok or skillet and add the chopped onion. Cook for about 2 minutes until soft.
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Add the curry Madras and cook for 1 minute, stirring to release the spices’ aroma.
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Add the leek slices, mix well, and reduce the heat to low. Let the leeks soften for about 5 minutes, stirring occasionally.
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Sprinkle the chili flakes, season with salt to taste, toss everything together, and serve immediately.
Notes
- Add cubed tofu, cooked chicken, or shrimp for more protein.
- Adjust chili flakes to suit your preferred spice level.
- Use shallots instead of yellow onion for a milder, sweeter note.
Tips
- Have all ingredients prepped before you start to make stir-frying smooth and quick.
- Slice leeks evenly so they cook uniformly.
- If you don’t have a wok, a wide skillet will do the job.
Storage
Cool quickly before storing.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a suitable container for up to 3 months; thaw in the fridge before reheating.
- Reheat gently in a pan over low heat with a splash of oil or warm in the microwave.
Nutrition
Carbohydrates: 8 g
Protein: 1 g
Fat: 7 g
Tried this recipe?
Let us know how it turned out!
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