River Cottage

Mildly curried creamy leeks cooked in coconut milk provide the ideal midweek meal

Serves 4

• 5 leeks, washed and trimmed
• 1 large or 2 small heads of spring/summer greens, tough stalks removed
• 2 tbsp rapeseed oil
• 2 cloves garlic, chopped
• 1-2 tsp medium hot curry powder
• 200ml coconut milk

1. Cut the leeks into 1cm pieces on the diagonal, then slice the greens into 1cm wide ribbons.

2. Heat the oil in a large frying pan, add the garlic and sizzle for a minute. Add the leeks to the pan and give them a good stir, then cook until they begin to soften.

3. Add the curry powder to the leeks stir around to make sure they are well coated in the curry powder. Leave to cook gently for a couple of minutes to absorb the flavour.

4. Add the coconut milk and the shredded greens, pushing the greens down into the pan. Cook for a couple of minutes until the leaves have wilted.