Vegetables and leeks curry

Author: Les Cultures de chez nous
Cari de légumes et poireaux
Preparation 15
Baking 25
Portions 4
Freezing No


  • 1 package de 250 gr (3 cups) of les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of olive oil
  • 2 chopped garlic cloves
  • 10 ml (1 teaspoon) of fresh finely chopped ginger
  • 15 ml (1 tablespoon) of curry powder
  • 4 sliced carrots into rings of 1 cm
  • 1 cauliflower, in small bouqets
  • 2 red pepper, cut into 8 pieces
  • 2 zucchinis, sliced into rings of 1 cm
  • 398 ml (1 can of 14 oz) of coco milk, low in fats
  • 540 ml (1 can of 19 oz) of canned lentils, rinced and drained
  • Salt and pepper, up to taste
  • 75 ml (1/3 cup) of fresh finely chopped coriander
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  • In a large casserole, browns leeks in olive oil. Add garlic, ginger, curry and continue to cook for 1 minute.
  • Add carrots, peppers, cauliflowers and coco milk. Bring to a boil. Reduce heat, cover it up and let simmer 15 minutes.
  • Add zucchinis and continue to cook 7 minutes. Add lentils and coriander, mix well. Seasons.

Chef's notes

This recipe is perfect for vegetarian. It's lactose free, soya free and gluten free, but only if you use curry powder, pepper and coco milk certified gluten free. It is desirable to reduce our consumption of red meats of 300 g per week to prevent cancers and cardiovascular illness. Lentils well replace meats and fournish a good dose of iron, of proteins and fibers.

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