Leek and Mushroom in Curry Sauce
- Total Time: 20 minutes
- Yield: 4
- Diet: Gluten Free
Description
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.
Ingredients
| · 2 tbsp coconut oil · 2 leeks, trimmed, washed and sliced · ½ lb mushrooms, sliced · 2 cups coconut milk · Sea salt, to taste · A handful of fresh cilantro leaves to garnish · Dried chile flakes, to taste (optional) · Cooked brown rice, to serve · FOR THE SPICE PASTE: · 1⁄2 tsp salt · 2 garlic cloves, peeled · 1 tsp Curry powder (Vadouvan, Vindaloo, Madras also work) · 1⁄2 tsp fenugreek seeds · 1⁄2 tsp coriander seeds · 1⁄2 tsp ground turmeric |
Instructions
| 1. First, make the spice paste. In a pestle and mortar, crush the salt, garlic and spices to a paste.
4. Serve the protein and curried leek sauce over brown rice, garnished with fresh coriander and a pinch of chile flakes, if desired. |
Notes
Use a pinch or more of cayenne to kick up the heat level.
- Prep Time: 10
- Cook Time: 10
- Category: Side
- Method: Easy
- Cuisine: Thai
Nutrition
- Serving Size: 1/2 cup
- Calories: 397
- Sugar: 7.2g
- Sodium: 1049mg
- Fat: 36g
- Saturated Fat: 31.4g
- Unsaturated Fat: 4.6g
- Trans Fat: o
- Carbohydrates: 20.9g
- Fiber: 5.4g
- Protein: 4.8g
- Cholesterol: 0mg
Keywords: Curry, Vadouvan