For an everyday treat, or for daring to invite friends over.
The leeks can be replaced by zucchinis with their skin.
You can replace the curry with ras el-hanout.
The better the ingredients, the healthier and tastier the dish.
Make a leek fondue preferably in a cast-iron casserole dish: after washing and slicing the leeks, cook them over a low heat in olive oil, salt and a teaspoon of curry paste for a very long time, until they have softened.
Add a can of coconut milk, and simmer for as long as possible (low heat).
For the non-vegetarian and vegan, it is delicious with rice and salmon baked for 20 minutes at 220°C with salt, pepper and a drizzle of olive oil.
