Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 3 leeks
- 250 g coconut milk
- 2 clove (s) garlic, finely chopped
- 1 onion (s), finely diced
- 1 teaspoon curry powder
- Salt and pepper, from the mill
- 30 g peanuts, salted
- 1 teaspoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the leek into rings approx. 1 cm thick. Use only the tender leek, cut away the hard green. Wash the leek rings and spin dry.
- Heat the rapeseed oil in a saucepan and sauté the onion. Add the garlic and sauté briefly. Then add the leek and simmer for 3 minutes over medium heat, stirring occasionally. Add the curry to the leek and deglaze with the coconut milk. Let the leek vegetables simmer until the leek is cooked through. Season to taste with salt and pepper.
- Sprinkle with peanuts and parsley and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below