Leek Curry
The smell of leeks might remind you of your mother’s warm, comforting soups...
...And even though we love a good ol’ leek and potato soup, we wanted to share with you today a more exotic alternative to savor this great veggie; also full of anti-inflammatory, anti-diabetic, and anticancer properties!
The recipe can be suited for vegans if served over rice, for example. For non-vegetarians, it goes very well with turkey. And let’s not forget, it’s great paired with a glass of dry white wine ;)
Ingredients (serves 2 as a main or 4 as a side dish)
400g leek washed and cut in thin slices
2,5 tbsp sesame oil
40 ml water
200 ml coconut milk
2,5 tbsp madras curry powder
salt and pepper to taste
Method
Pour the sesame oil in a wok or pan big enough to contain the whole leek
Add the leek, and stir-fry for eight minutes over medium heat
Add the water and season with salt and pepper, to taste
Once the water has evaporated, add the coconut milk and the madras curry powder. Let the leek cook for another seven minutes, stirring from time to time. And enjoy!
