v:gourmet

It’s spring and the farmers’ market is turning green with spinach, kale, chives, and all those fabulously welcome early greens. I bought a friend of mine River Cottage Veg for Christmas and she made this springy creamy leek and spinach dish for me one night. I pulled out the recipe this weekend thinking it was the perfect place for those spring greens to land. And it was. This is both fresh and hearty, with sweetness from the coconut milk and spiciness from the curry. On top of brown rice with a little nutty arugula and cashew garnish, you’ve got a meal that’s easy, filling, and healthful.

2 tbsps sunflower oil

3 garlic cloves, minced

1 tsp good curry powder

4-5 medium leeks, trimmed of tough leafy ends, washed and sliced

bunch of spring greens, baby kale or baby spinach, washed

400 ml coconut milk

sea salt and pepper to taste

sprouts, arugula or kale

50 grams roasted cashews, roughly chopped or crushed

Heat sunflower oil in a large, heavy skillet. Add minced garlic and allow it to sweat but be sure not to let it burn. Add curry powder and sauté for a few minutes, again making sure it doesn’t burn. Add chopped leeks and sauté until they are cooked well and get quite tender, about 10 minutes. Add spring greens until just wilted, about 3 minutes. Add coconut milk, sea salt and pepper to taste and let simmer for about 5 minutes to let the flavours meld.

Serve on top of brown rice. Garnish with arugula sprouts and crushed cashews.