Leek and Coconut Curry

Ingredients

• 500g leeks
• 4 cloves garlic
• 30g ginger
• 1 lime
• Sprinkle of fresh coriander to garnish

From the cupboard

• 1 x 400ml tin of coconut milk
• 1 heaped tea spoon of turmeric

Instructions

1. Peel and grate your garlic
2. Grate your ginger (no need to peel!)
3. Fry the garlic and ginger in some vegetable oil, then add the turmeric and a good pinch of salt and fry until fragrant.
4. Add the tin of coconut milk and stir, scraping off any bits of garlic and ginger that stuck to the pan!
5. Leave the sauce to bubble while you chop your leeks into 2cm rounds. (I suggest you wash them after chopping , it’s much easier)
6. Add the leeks to the sauce, along with about 200ml of water to make sure the leeks are covered. Simmer for 15-20 mins until the leeks are tender.
7. Squeeze over some lime and garnish with coriander leaves!