Recipe - Curried Leeks

450 g Leeks
50 g Onion
2 Green chillies
One fourth teaspoon Turmeric
1 teaspoon Salt
sprig curry leaves
175 ml Thin coconut milk
100 ml Thick coconut milk
One fourth teaspoon Curry powder

Wash the leeks, cut the green part into 1 cm slices and the stalk
into 50 mm slices. Chop onions and chillies and place in a pan. Add the
leeks, turmeric salt, curry leaves and thin coconut milk and bring to the
boil. Simmer until the gravy has reduced. Add the thick coconut milk,
bring back to the boil and just prior to serving sprinkle with One fourth teaspoon
curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 CURRIED LEEK AND POTATO SOUP

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini