• 1 250 gr package (3 cups) Les Cultures de chez nous slice leeks
  • 30 ml (2 tbsp.) olive oil
  • 2 chopped garlic cloves
  • 10 ml (2 tbsp.) finely chopped fresh ginger
  • 15 ml (1tbsp.) curry powder
  • 4 carrots sliced into 1 cm thick discs
  • 1 cauliflower, in small florets
  • 2 red peppers cut into 8 pieces
  • 2 zucchinis in 1 cm slices
  • 398 ml (1 14 ounce can) low fat coconut milk
  • 540 ml (1 19 ounce can) lentils, rinsed and drained
  • Salt and pepper to taste
  • 75 ml (1/3 cup) fresh coriander, finely chopped
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  • In a large casserole, brown the leeks in olive oil. Add the garlic, ginger, curry and continue cooking for 1 minute.
  • Add the carrots, peppers, cauliflower and coconut milk. Bring to a boil, reduce heat, cover and allow to simmer for 15 minute.
  • Add the zucchinis and continue cooking for 7 minutes. Add the lentil and coriander, mix well. Season.

Chef's notes

The recipe is suitable for vegetarians. It is free of lactose, soya and gluten providing that it is prepared using gluten-free curry powder, pepper and coconut milk. It is a good idea to reduce our red meat consumption to 300g per week to avoid cancers and cardiovascular problems. Lentils effectively replace meat by providing good amounts of iron, protein and fiber.