This is an easy dish to prepare, especially if veggies are prepped first. An exotic and heavenly aroma will fill your kitchen as the sauce simmers. It can be served as a side dish or add protein for an entree.
1. First, make the spice paste. In a pestle and mortar, crush the salt, garlic and spices to a paste.
2. Melt coconut oil in a saucepan over a medium heat, add the spice paste and cook for 2 minutes, then add the leeks and mushrooms. Sauté on medium heat until they begin to soften. Pour in the coconut milk, bring to a simmer and cook for 10–15 minutes until the sauce is thick. This can be done earlier and reheated to serve over rice.
3. If serving with protein, grill, roast bake meat of choice.
4. Serve the protein and curried leek sauce over brown rice, garnished with fresh coriander and a pinch of chile flakes, if desired.
Use a pinch or more of cayenne to kick up the heat level.