500 g mushrooms

2 leeks

2 Tbs ghee

2 cloves garlic, crushed

½ tsp finely grated fresh ginger

6 curry leaves

2 tsp curry powder

1 tsp salt

½ tsp garam masala

½ cup thick coconut milk

2 tsp lemon juice

1

Clean mushrooms and cut stems into slices and caps into quarters. Slice leeks finely.

2

Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown. Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft.

3

Cover and cook on low heat 8-10 minutes, then sprinkle with garam masala.

4

Add coconut milk and cook uncovered, stirring constantly, until just heated through.

5

Remove from heat and stir in lemon juice.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.