Smokey's curry almond leek

Ingredients for 2 servings:

• 600 g leek
• 2 cloves garlic, finely chopped
• 1 tbsp olive oil
• 1 tbsp curry powder
• 50 ml vermouth (Noilly Prat)
• 50 ml white wine
• 50 ml broth
• 4 tbsp crème fraîche
• 1 pinch(s) cinnamon powder
• Salt and pepper from the mill
• 50 g almond flakes, roasted without fat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low-carb, SiS-compatible

Halve the leek lengthwise and cut into strips. Heat the oil in a pan and sauté the leek and garlic. Add the curry powder and deglaze with the wine and Noilly Prat. Pour in the stock and continue simmering until the leek is just tender. Then add the crème fraîche and season the vegetables with cinnamon, salt, and pepper. Finally, stir the flaked almonds into the vegetables. If you want more sauce, you can add white wine or stock, if desired.