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    Leeks: Curried Leeks


    Source of Recipe


    Earl Shelsby

    List of Ingredients





    1 1/2 lb Leeks
    2 Green chillies
    1 t Salt
    1 1/2 Pint thin coconut milk
    1/4 t Curry powder

    1 Onion
    1/4 tspTurmeric
    Sprig curry leaves
    1 ea Pt thick coconut milk

    Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chillies and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the thick coconut milk, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder.
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    Per serving (excluding unknown items): 250 Calories; 2g Fat (5% calories from fat); 7g Protein; 57g Carbohydrate; 0mg Cholesterol; 2198mg Sodium
    Food Exchanges: 9 Vegetable
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    Recipe



    Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chillies and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the thick coconut milk, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder.

 

 

 

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