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Leek and Mushroom Curry on Rice

Leek and Mushroom Curry on Rice

–  1 Kg cremini mushroom
–  2 small leeks
–  1/4 C ghee or oil
–  4 cloves garlic, crushed
–  2 teaspoon finely grated fresh ginger
–  6 curry leaves
–  1 Tbsp curry powder
–  1 teaspoon salt
–  1 teaspoon garam masala
–  1 cup thick coconut milk
–  1 Tbsp lemon Juice

Clean mushrooms and cut stems into slices and caps into quarters.
Slice leeks finely.
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.
Cover and cook on low heat 8-10 minutes, then sprinkle with garam masala.
Add coconut milk and cook uncovered, stirring constantly, until just heated through.
Remove from heat and stir in lemon juice.

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