For an everyday treat, or for daring to invite friends over.
The better the ingredients, the healthier and tastier the dish.
Make a leek fondue preferably in a cast-iron casserole dish: after washing and slicing the leeks, cook them over a low heat in olive oil, salt and a teaspoon of curry paste for a very long time, until they have softened.
Add a can of coconut milk, and simmer for as long as possible (low heat).
For the non-vegetarian and vegan, it is delicious with rice and salmon wrapped in aluminum foil and baked for 20 minutes at 220°C with salt, pepper and a drizzle of olive oil.
For vegetarians or vegans, add cooked red beans (a source of protein) to the mixture. Serve with a starchy food.
You can replace the curry with ras el-hanout.
The leeks can be replaced by zucchinis with their skin.
On the photo, the zucchini is combined with onions that have been cooked over low heat in olive oil and soy sauce.
