Leek Coconut Curry

Ingredients

• 1 kg Leeks (about 2 large leeks, cleaned and cut into 1 cm strips)
• 2 c. à café Curry powder (mild spice, preferably fresh)
• 2 c. à soupe Extra virgin olive oil
• 1 unité Onion (finely chopped)
• 20 cl Coconut milk (canned, well shaken before use)
• à discrétion Salt (sea salt)
• à discrétion Black pepper (freshly ground)
• 100 ml Water (if needed to adjust cooking)

Instructions

1. Clean and cut the leeks

   On the board, remove the root, cut off the green part, remove the first thick skins, slice the stalk lengthwise, then cut into strips of about 1 cm. Immerse the strips in a large bowl of cold water to clean them.

   Time: PT10M

2. Chop the onion

   Finely mince the onion so it cooks quickly and releases its aroma.

   Time: PT5M

3. Sauté the onion

   Heat 2 tablespoons of olive oil in the sauté pan over medium heat. Add the chopped onion and sauté until it becomes translucent.

   Time: PT5M

   Temperature: feu moyen

4. Toast the curry

   Sprinkle the 2 teaspoons of curry over the onion and stir for about 1 minute until the aromas are released.

   Time: PT1M

   Temperature: feu moyen

5. Cook the leeks

   Add the drained leeks, season with salt and pepper, cover and cook for 15 minutes over medium heat, stirring occasionally. If the mixture seems dry, add a little water (about 100 ml).

   Time: PT15M

   Temperature: feu moyen

6. Incorporate the coconut milk

   Pour the 20 cl of coconut milk, mix thoroughly, adjust seasoning and continue cooking uncovered for 5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: feu moyen

7. Plating and serving

   Spoon the mixture onto plates, garnish with a small leaf of fresh basil and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

20g

Carbohydrates

39g

Fat

16g

Fiber

8g