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Found this on the Natco site, very tasty and the heat is variable depending on the type of chilli you use. 
Leek & Potato Curry Recipe
Introduction
This recipe comes from Kandy in Sri Lanka. Kandy is the capital of the hill country and is where the country's most important Buddhist relic is kept - the Sacred Tooth of the Buddha, which is believed to have been taken from the flames of his funeral pyre and smuggled into Ceylon in the fourth century, hidden in the hair of a princess. This delicious recipe is typical of the region and is served at the Temple of the Tooth. We are grateful to Chris & Carolyn Caldicott's book "World Food Café" for this adaptation of their recipe.
Ingredients
(serves 4 -6)
Main Ingredients:
4 medium white potatoes, cubed and parboiled
4 large leeks, cut into 2.5 cm/1 inch slices
1 red onion, thinly sliced
5 garlic cloves, crushed
5cm/2ins piece of root ginger, finely chopped
1 tablespoon vinegar
300 ml/1/2 pint coconut milk
4 tablespoons sunflower oil
fresh coriander leaves to garnish
salt to taste
Ground Spices:
1/2 teaspoon turmeric
1 teaspoon chilli powder (or fresh chilli as preferred)
Whole Spices:
1 heaped dessertspoon Natco cumin seeds
1 heaped dessertspoon Natco coriander seeds
1 teaspoon Natco fennel seeds
5cm/2 inch piece of cinnamon stick (or cassia bark)
8 Natco curry leaves
Method
1. Dry roast the cumin, coriander and fennel seeds in a small pan until they start to brown, (be careful not to burn them) then grind them to a powder using a spice grinder or pestle and mortar.
2. Heat the oil in a large heavy pan and, when hot, add the onion, garlic and ginger and fry until soft. Add the potatoes and leeks and fry until the vegetables start to brown. Add the ground spice mix, cinnamon, turmeric, chilli powder, curry leaves and vinegar, stirring constantly to prevent sticking and ensuring that all the vegetables are coated in the spices.
3. Next add enough water to barely cover the vegetables and simmer gently until the vegetables soften.
4. Add the coconut milk and simmer for a further 5 minutes.
5. Add salt to taste and sprinkle with the chopped fresh coriander leaves.
(We also add a few tablespoons of yoghurt after stage 4, it just makes it extra nice. Also we had some tonight with chick peas and green beans as added ingredients. Served on basmati rice or with naan bread - very yummy!!!)
Leek & Potato Curry Recipe
Introduction
This recipe comes from Kandy in Sri Lanka. Kandy is the capital of the hill country and is where the country's most important Buddhist relic is kept - the Sacred Tooth of the Buddha, which is believed to have been taken from the flames of his funeral pyre and smuggled into Ceylon in the fourth century, hidden in the hair of a princess. This delicious recipe is typical of the region and is served at the Temple of the Tooth. We are grateful to Chris & Carolyn Caldicott's book "World Food Café" for this adaptation of their recipe.
Ingredients
(serves 4 -6)
Main Ingredients:
4 medium white potatoes, cubed and parboiled
4 large leeks, cut into 2.5 cm/1 inch slices
1 red onion, thinly sliced
5 garlic cloves, crushed
5cm/2ins piece of root ginger, finely chopped
1 tablespoon vinegar
300 ml/1/2 pint coconut milk
4 tablespoons sunflower oil
fresh coriander leaves to garnish
salt to taste
Ground Spices:
1/2 teaspoon turmeric
1 teaspoon chilli powder (or fresh chilli as preferred)
Whole Spices:
1 heaped dessertspoon Natco cumin seeds
1 heaped dessertspoon Natco coriander seeds
1 teaspoon Natco fennel seeds
5cm/2 inch piece of cinnamon stick (or cassia bark)
8 Natco curry leaves
Method
1. Dry roast the cumin, coriander and fennel seeds in a small pan until they start to brown, (be careful not to burn them) then grind them to a powder using a spice grinder or pestle and mortar.
2. Heat the oil in a large heavy pan and, when hot, add the onion, garlic and ginger and fry until soft. Add the potatoes and leeks and fry until the vegetables start to brown. Add the ground spice mix, cinnamon, turmeric, chilli powder, curry leaves and vinegar, stirring constantly to prevent sticking and ensuring that all the vegetables are coated in the spices.
3. Next add enough water to barely cover the vegetables and simmer gently until the vegetables soften.
4. Add the coconut milk and simmer for a further 5 minutes.
5. Add salt to taste and sprinkle with the chopped fresh coriander leaves.
(We also add a few tablespoons of yoghurt after stage 4, it just makes it extra nice. Also we had some tonight with chick peas and green beans as added ingredients. Served on basmati rice or with naan bread - very yummy!!!)
