River Cottage

Cut the leeks into 1cm slices on the diagonal. If using greens, shred
into 1cm ribbons and set aside.

Heat the sunflower oil in a large frying pan over a medium-low heat
and sweat the garlic for a couple of minutes, being careful not to let
it burn.

Add the leeks and saute for a few minutes, then add the curry powder
or paste and cook, stirring occasionally, for another couple of minutes,
until the leeks are becoming tender but still have a bit of bite.

Add the greens, if using, and sweat down for 3 minutes or so until
wilted but still slightly crunchy.

Pour in the coconut milk and heat through, letting it bubble for just
a minute. Serve at once, sprinkled with peanuts or cashews if you like.