For an everyday treat, or for daring to invite friends over.
The leeks can be replaced by zucchinis with their skin.
The better the ingredients, the healthier and tastier the dish.
Make a leek fondue: cook the leeks 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).
Delicious with rice and salmon baked for 20 minutes at 220°C with salt, pepper and a drizzle of olive oil.
