Leeks and Greens with Coconut Milk

I love this Hugh Fearnley Whittingstall recipe, from his book Veg Everyday, it is so easy but so delicious.   I have tweaked it slightly to suit my taste, adding peas, more curry powder and chopped red chillies.

4-5 leeks sliced
250 g spring greens
2 tbsp rapeseed oil
1 garlic clove crushed
2 tbsp curry powder of choice
50 g peas
400 ml coconut milk
50 g toasted peanuts or cashew nuts roughly chopped
2 red chillies chopped
Salt and pepper

Serves 4

Heat the oil in a pan, add the leeks and garlic and cook for 5 mins, being careful not to burn the garlic.

Add the curry powder and cook gently to release its spice flavours, stirring continuously to avoid the mixture sticking to the pan.

Add the peas and coconut milk to the pan, season well with salt and pepper and bring to a simmer.

Add the spring greens and sweat down for 3 mins or so, until wilted but still slightly crunchy.

I love to serve over brown rice or noodles, sprinkled with the nuts and chopped red chillies.