1 cup leeks, finely sliced
1 teaspoon grated garlic
1/2 teaspoon grated ginger
2 teaspoons curry powder
1 teaspoon garam masala
2 tablespoons oil
1 pound mushrooms, cut into quarters
1/2 cup creamed coconut, grated
1 tablespoon lemon juice
salt, to taste
rice, to serve
1. Fry the leeks, garlic, ginger and spices in the oil until soft. Add the mushrooms and cook over a low heat until soft.
2. Add the grated coconut and and cook gently until the coconut has completely dissolved, adding a little water if the mixture appears too dry.
3. Stir in the lemon juice and sufficient salt to taste. Serve on a bed of rice.
Serve with a tomato and onion salad.