Leek, Mushroom & Kale Subji  Recipe

Do you always find in your fridge mushrooms or leek that is left over but not enough to make a full meal? Are you trying to find vegetables to pair with kale? This recipe is not only easy to make but also a perfect way to combine left overs in your fridge and prevent food waste. The sweetness of leeks and earthiness of mushroom puts this simple recipe on our ultimate comfort food list. Inspired by Meera Sodha’s recipe from a book which has become our kitchen staple called “120 Vegan Recipes from Bangalore to Beijing”. The original recipe has been altered to keep it under 500 calories.


Total Time: 38 m I Prep: 8 m I Cook: 30 m I Difficulty: Easy



  • 3 leeks, finely sliced (makes up about ½ kgs)  
  • 600 gr of chestnut mushrooms
  • 140 gr peas
  • 2 cups kale
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped 
  • 1 tsp ground cumin 
  • 2 tbsp olive oil 
  • Salt and pepper to season



  • Heat the oil in a large frying pan, add the onion and cook, stirring often, until soft then add the garlic and cook for two more minutes.
  • Add the leeks and cook until they’ve softened then add the mushrooms. At first, it will seem as if they are too large for your pan but they will soon reduce in size. 
  • When the mushrooms are juicy, add the cumin, salt and pepper and stir in the kale. 
  • Cook until the kale leaves are soft enough to eat. Throw in the peas and cook for two or three minutes more, until they are hot and soft.
  • Serves well with steamed rice or dairy-free yoghurt.