Meera Sodha’s vegan recipe for leek, potato and cashew nut curry | The New Vegan

A familiar vegetable double act comes together in this mild curry that’s as comforting as a thick winter coat

Potatoes and leeks go hand in hand the world over. In the wet wilds of Wales, for instance, there is potato and leek soup, and in France vichyssoise, but on the tropical, palm-fringed island of Sri Lanka, there is leek and potato curry – also known as a ‘white curry’, because it contains no turmeric or red chilli (it is often mild enough to feed to children, too). This is a comforting dish; a soothing blanket of textures and flavours with only the crunch of the odd cashew, a little spice or a spritz of lemon juice to break with proceedings.

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