Leek & Coconut Curry
SERVES 4
This is a simple, throw-together, comforting dish. The leeks really shine in the sauce and they are just cooked, so they are soft but still hold together.
• 120g (4.2 oz) neutral oil, sunflower or rapeseed are good• 50g (1.7 oz) ginger• 2 stalks lemongrass, toughest outer layers removed and discarded• 5 cloves garlic• 3 shallots or 1 small onion, peeled• 1 tbsp turmeric powder• 2 x 400g (14.1 oz) tins coconut milk• 800g (1.7lb) leeks, trimmed weight,• Juice of 2 limes
To serve:
• Cooked rice
Garnish
• Sliced chilli• Couple handfuls fresh coriander leaves