Vegetables and leeks curry
15
25
4
No
Ingredients
- 1 package de 250 g (4 cups) of les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 2 chopped garlic cloves
- 10 ml (1 teaspoon) of fresh finely chopped ginger
- 15 ml (1 tablespoon) of curry powder
- 4 sliced carrots into 1 cm slices
- 1 cauliflower, in small bouqets
- 2 red peppers, cut into 8 pieces
- 2 zucchinis, sliced into 1 cm slices
- 398 ml (1 can of 14 oz) of coconut milk, low in fats
- 540 ml (1 can of 19 oz) of canned lentils, rinced and drained
- Salt and pepper, up to taste
- 75 ml (1/3 cup) of fresh finely chopped coriander
Preparation
Side-by-side mode
- In a large casserole, brown leeks in olive oil. Add garlic, ginger, curry and continue to cook for 1 minute.
- Add carrots, peppers, cauliflowers and coconut milk. Bring to a boil. Reduce heat, cover up and simmer 15 minutes.
- Add zucchinis and continue cooking 7 minutes. Add lentils and coriander, mix well. Season.
Chef’s note
This recipe is perfect for vegetarians. It's lactose free, soya free and gluten free, but only if you use curry powder, pepper and coconut milk certified gluten free. It's desirable to reduce consumption of red meats of 300 g per week to prevent cancers and cardiovascular illness. Lentils replaces well meats and fournish a good dose of iron, of proteins and fibers.
