Crunchy oniony leek with velvety mango in a curry, cardamon, clove and cinnamon curry, Raw Leek and Mango Curry.
Dissolve into something that’ll tantalise your soul.
This recipe will overthrow your belief that vegan food can’t be nutritious.
Make this:
- When you fancy a juicy sprightly curry that’ll have you tittering for more. Shine baby shine
- When you’ve got the raw food guests over for a spot of lunch – and, have little idea what to feed them – touch the sides, honey
- When you’ve just had a ramble to your nearest Piazza and now need a pick me up that will keep you satisfied
Raw Leek and Mango Curry was inspired when I’d visited a raw vegan friend in Madrid. He made a basic leek curry but my culinary instincts took over. Drawing inspiration for Sri Lanka – I returned to London and put this dish together, experimentally.
The leek flags which are the top green part of the leek are tough but are the best nutritious part of the leek since they contain the greatest level of chlorophyll. Allowing this dish to ferment in the oil, curry and salt will loosen them up over the next 48 hours.
This savoury Curry is vegan, raw and paleo.
What equipment to use
For this recipe, I suggest:
Grinder
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 2 leeks
- 1 mango
- 2 tbs olive oil
- 2 tsp madras curry powder
- 1 tbs curry leaves, chopped
- 1 clove of India
- 2 cardamon, seeds
- 1 cm cinnamon stick
- Season to taste
- 1 pandan leaf (optional)
- Garnishing
- Few sprigs of dill
Instructions
- Thinly slice the leeks and place in a large mixing bowl.
- Toss in the oil, curry powder and leaves and mix in well with the leeks.
- Grind the clove, cardamon seeds and cinnamon stick in a grinder or pestle and mortar. Toss into the mixing bowl.
- Cut half of the mango and slice. Add to the bowl. If you have a pandan leaf, slice thinly and mix well.
- Cover with cling film and set aside for 24 hours to allow the fermentation process and softening of the leeks.
- Garnish with dill.
- Serve with cauliflower rice.
