Leek vegetables with coconut milk and peanuts

Ingredients for 2 servings:

• 3 stalk(s) leeks
• 250 g coconut milk
• 2 garlic cloves, finely chopped
• 1 onion(s), finely diced
• 1 tsp curry powder
• Salt and pepper, from the mill
• 30 g peanuts, salted
• 1 tsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the leek into approximately 1 cm thick rings. Use only the tender parts of the leek, discarding the tough green parts. Wash the leek rings and spin dry. Heat the rapeseed oil in a pan and sauté the onion. Add the garlic and sauté briefly. Then add the leek and sauté for 3 minutes over medium heat, stirring occasionally. Add the curry powder to the leek and deglaze with the coconut milk. Simmer the leek vegetables gently until the leek is tender. Season with salt and pepper. Sprinkle with peanuts and parsley and serve.