Summary

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

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Instructions

1. 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.
2. 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.
3. Sprinkle with peanuts and parsley and serve.