Vegans and vegetarians rejoice: pan-seared leeks serve as the canvas to the warming Coconut Cashew Korma Sauce. Elevate this side dish with crisped garlic and a shake or two of Guntur Sannam hot sauce.
Recipe & photo by Shanika Hillocks, Excerpt from Khaana Collective Zine
Serves 4
Ingredients
Brooklyn Delhi Coconut Cashew Korma
High heat oil, like avocado or grapeseed
3-4 medium sized leeks, washed and cut lengthwise
2 cloves of garlic, diced small
Sea Salt
Black Pepper
Method
Cut leeks and season with sea salt and black pepper.
In a large skillet, cook garlic on medium heat until crispy. Remove garlic from pan once brown and set aside for later use.
Add high heat oil to skillet until simmering. Place leeks in hot pan and sear on both sides until brown, about 3-4 minutes. Turn heat down to low and add jar of Brooklyn Delhi Coconut Cashew Korma sauce. Simmer, spooning sauce in between folds of leeks. Cover to steam the leeks for about 5 minutes.
Serve leeks with Brooklyn Delhi Guntur Sannam Pepper sauce and enjoy on its own or with rice.
