This leek recipe is inspired by a popular Sri Lankan dish, which can also be prepared with the sweet, aromatic White Curry. Use both the whites and greens of the leeks.
Grind spices and place in a food processor with garlic, ginger and chile. Purée. Add a little water or coconut milk if needed.
Heat a large pot on medium-high. Add oil and curry paste and sauté until fragrant and cooked, about 3-5 minutes. Add coconut milk and lemongrass and bring to a boil.
Add leeks to the curry. Salt and pepper. Cook until vegetables are to your liking, firm or tender, between 10-20 minutes.
A variation of the Vegetable Gulaï from The Spice Trekkers Cook at Home