Curried Leek and Mushroom

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Leek and Mushroom in Curry Sauce

  • Author: patty
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free


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.


·      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


·      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



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.

  • Prep Time: 10
  • Cook Time: 10
  • Category: Side
  • Method: Easy
  • Cuisine: Thai


  • 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


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