Curried Leeks Recipe

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Curried Leeks Ingredients

450 g leeks
50 g onion
2 green chillies
1/4 tsp turmeric
1 tsp salt sprig curry leaves
175 ml thin coconut milk
100 ml thick coconut milk
1/4 tsp curry powder

A Recipe for
Curried Leeks

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This Recipe for Curried Leeks is one of thousands in the Recipes-to-go Meal Cookbook.

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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This is a recipe for Curried Leeks from the recipe cookbook of Recipes-to-go (Meal)

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Curried Leeks recipe - a tasty recipe for you to add to your collection!
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Curried Leeks

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
Gracie Allen

Curried Leeks Directions

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 1/4 teaspoon curry powder. From "A taste of Sri Lanka"
by Indra Jayasekera, ISBN No962 224 010 0

Serves: 1

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Curried Leeks Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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