(50 minutes, serves 8)
This accompaniment offers a little extra heat and onion-y zing to a plate of rice and curry.
4 medium leeks
1/4 cup oil
1/2 rounded tsp turmeric
1 1/2 rounded tsp chili powder
1 rounded tsp salt
1. Rinse dirt off outside of leeks. Discard any tough or withered leaves, but do use the green portions as well as the white.
2. With a sharp knife, slice the leeks thinly across the stalk, making thin rings / chiffonade; when you’re slicing the green leaves, make a tight bundle in your hands for easier slicing.
3. Wash the sliced leeks very thoroughly. The soil trapped between the leaves won’t actually taste particularly bad, but the grittiness is unpleasant. I recommend not simply running the sliced leeks under a colander—rather, put them in a large bowl of water and wash them vigorously, changing the water at least three times. This is labor-intensive, but well worth it.
4/ Heat oil in a large saucepan and add the leeks. Sauté, stirring for 5 minutes, then add the remaining ingredients and stir until well blended.
5. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce in volume. Uncover and cook, stirring, until liquid evaporates and leeks appear slightly oily. Serve hot.