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Mushroom Curry
Serves 4
Ingredients
4 leeks, washed and sliced
30ml (2 tbsp) vegetable oil
2 garlic cloves, finely chopped
5ml (1 tsp) fresh ginger, finely chopped
10ml (2 tsp) curry powder
5ml (1 tsp) garam masala
500g brown mushrooms, quartered
125ml (½ cup) dried coconut flakes
250ml (1 cup) water
15ml (1 tbsp) fresh lemon juice
a handful of fresh coriander leaves
Method
1 Clean the leeks. Trim the tops of the leeks, leaving some green, and discard the outer leaves. Split the leeks in quarters almost to the roots. Rinse the leeks down to the roots in cold water, shaking them to release the dirt. Reassemble the layers and slice the leeks into slices.
2 Heat the vegetable oil in a saucepan and cook the leeks, garlic, ginger and spices until soft. Add the mushrooms and cook over low heat until soft. Add the flaked coconut and half of the water. Cook gently until the coconut has softened, adding extra water if the mixture seems too dry.
3 Stir in the lemon juice and season to taste with salt. Transfer the curry to a serving dish and garnish with the fresh coriander and remaining coconut flakes. Serve at once.