This Leek and Sweet Potato Sabzi/Poriyal is a delicious combo that is inspired by a South Indian dish. It’s hearty with coconut and peanuts, so good with Rotis or chapathis.
Many of you regular visitors of the blog come for your own reasons: some for recipes, many for the snippets of stories I share. Looks like we haven’t had much of a story telling on this page in a while. Wonder why?
I’ve definitely had a bit of a burnout, but I also wonder who has the time to read stories when reels, shorts and tik tok have taken over social media. I still believe there is an audience for stories and for long form content. What do you think? Sound off below.
An update about life. This and that…..
Nothing crazy going on. Still very somber.
We’ve been travelling a lot. You can see if you follow me on Instagram. Ton of fun!!
Also we are almost empty nesters, that’s put a damper on my mood.
Why do people, including me say, stay positive, stay happy?? It’s not possible to always be excited about everything in life and to be positive. I truly believe life is like a gol gappa: spicy, crunch, tangy, sweet and satisfying. Many emotions all in one. What I’m trying to say is, I used to beat myself up to be positive always, to be happy always, to only show the fun side. Now, I embrace it all. We are humans, some days are better than others.
That’s what has been going on in life, ups and downs. I am embracing it all.
We are creeping into spring and it’s still freezing.
How are you doing? How has weather been in your part of the world?
I am going to travelling next month and I am excited. I will be blogging and maybe vlogging it too.
On to the video and recipe.
Today I am sharing one of my favorite combo that I came up with and was loved by my family. I’ve not seen any recipe that uses this combo and I got so excited to share it with you’ll. We love our shakarkhand chaat and even to eat it boiled with salt, it’s such a delicious snack. That got me thinking, why not make it into a poriyal/sabzi. My son is not a fan of onion in his food(ya, he’s a hardcore onion hater) and hence came the idea of leeks. So, I’m grateful for my boy for this recipe;-).
Leek and Sweet Potato
Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!
You can find all sorts of potatoes: regular potatoes, baby purple potatoes, purple fingerling potatoes, yam, orange potatoes. Purple potatoes are my favorite, they have a distinct taste to it and I love having them boiled with salt, SO GOOD. Oriental purple sweet potatoes, and Stokes purple sweet potatoes. The most exciting part is that they are all purple on the outside and have some form of purple, white or mixed purple and white on the inside. However, they do not all look or taste the same, which is what makes it interesting, right?! Purple potatoes, also known as purple sweet potatoes, have a lot going for them nutritionally. In addition to antioxidants, they are packed with fiber, vitamin C and potassium, which can help with weight loss, immunity and heart health.
How to make Leek and Sweet Potato Sabzi
You need Leeks and Sweet Potato or Purple potato. In this preparation, I wanted to keep it simple, to let the flavors of leek and purple potatoes shine through.
Boil the purple potato for about 15 minutes until it is fork tender. Drain and let it cool before you peel and cut them. You most definitely can use a mix of potatoes. If you want to make them with the traditional russet potato, go ahead.
Cut the leeks and wash them very well to drain all the sand that gets stuck in between the stems.
Add any oil of your choice. Use a little more of the chili flakes since the sweet potatoes can be overpowered by their sweetness.
Use coconut and add peanuts when you are ready to serve so they maintain their crunch. Leek and Sweet Potato Sabzi goes great with rotis.
ENJOY!!
- 2 mix of sweet potatoes/purple potatoes
- Couple stalks leeks
- 2 tsp olive oil
- 1 tsp cumin seeds
- pinch asafetida(optional)
- 6 cloves garlic , finely chopped
- 1 tsp chili flakes
- ¼ tsp turmeric
- tsp chili powder
- ¼ cup freshly grated coconut or frozen, thawed
- 3 tbsp roasted peanuts, crushed
- Cut the tops of the sweet potatoes, slice in thirds and add it to a big pot of water with 1 tbsp of salt. Bring it to a boil and simmer, cook for about 15-20 minutes. When a knife goes through it easily, it is cooked. Don't overcook the potatoes, if you do, it will become very mushy. It has to keep it's shape. Once you drain it, let it cool, peel and cut to ½ inch pieces. Set aside.
- Cut the leeks and wash it very well and drain, set aside.
- Keep a large saute pan on medium heat. Add oil, once it's slightly hot, add the garlic and red chili flakes, saute. Make sure not to burn it. Add chili powder, cumin, asafoetida, turmeric powder, toast for few seconds. Add the chopped and washed leeks, saute with a little salt. Add salt only for the leeks, because the potato is cooked with salt already.
- Saute the leeks for 2 minutes, try to keep the crunch. Add the cooked sweet potatoes, now roast it for about 10 minutes. Check for salt, if you need more add a little. Add the coconut and peanuts, mix well and serve with rotis.
- Enjoy
If you make this Leek and Sweet Potato Sabzi/Leek Curry, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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