| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Vegetables, Vegan, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 450 |
g |
Leeks |
| 50 |
g |
Onion |
| 2 |
|
Chile, Green |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Salt |
|
|
Curry leaf sprigs |
| 175 |
ml |
Coconut milk, thin |
| 100 |
ml |
Coconut milk, thick |
| 1/4 |
ts |
Curry powder |
INSTRUCTIONS
CURRIED LEEKS
===========================> Directions <========================
Wash the leeks, cut the green part into 1 cm slices and the stalk
into 50 mm slices. Chop onions and chiles 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 Coconut milk, thick,
bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon
curry powder.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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