Web1 sprig curry leaves, fresh or frozen, plus a few extra, fried, to garnish 600g leeks, topped, thinly sliced into circles and well washed 3 fat garlic cloves, peeled and minced
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WebNov 16, 2019 - A familiar vegetable double act comes together in this mild curry that’s as comforting as a thick winter coat. Pinterest. Today. Explore. When the auto-complete …
WebNov 16, 2019 - A familiar vegetable double act comes together in this mild curry that’s as comforting as a thick winter coat. Nov 16, 2019 - A familiar vegetable double act comes …
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WebLeek, potato and cashew nut curry Prep 15 minCook 25 minServes 2 as a main, or 4 as part of a meal2 tbsp coconut oil1 sprig curry leaves, fresh or frozen, plus a …
WebNov 16, 2019 - A familiar vegetable double act comes together in this mild curry that’s as comforting as a thick winter coat. Pinterest. Explorar. Cuando haya resultados de …
A gentle vegan curry from the subcontinent that manages to retain the cucumber’s innate refreshing qualities Meera Sodha’s Sri Lankan cucumber and cashew curry. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Meera Sodha’s Sri Lankan cucumber and cashew curry. Photograph: Louise Hagger/The Guardian.
Heat the coconut oil in a deep-sided frying pan on a medium heat, then add the curry leaves and wait for them to crackle and pop. Stir in the leeks and cook for five minutes, until soft, then add the garlic, ginger and chilli, and cook for three minutes.
In the wet wilds of Wales, for instance, there is potato and leek soup, and in France vichyssoise, but on the tropical, palm-fringed island of Sri Lanka, there is leek and potato curry – also known as a ‘white curry’, because it contains no turmeric or red chilli (it is often mild enough to feed to children, too).