ADAPT March recipe

Here's our ADAPT recipe for March. I'm using up my leeks from the garden:

Leek and Fat Pepper Curry

Serves 4
4 peppers: a mix of green, yellow and red
6 medium-sized leeks, sliced
2 onions, finely sliced into rings
4 tbsp olive oil, for frying
1/2 tsp sugar
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
2 green chillies, chopped
200g tinned chopped tomatoes
Salt
Juice of half a lemon

Method

• 1 Slice each pepper into six pieces lengthways. Fry the leeks and half the onion rings over a medium to high heat. When they are beginning to brown, add the sugar to caramelise. When brown, remove from the pan and set aside.
• 2 In the same pan, over a medium heat, fry the mustard and cumin seeds until they pop, then add the remaining onions and cook until translucent. Add the turmeric and chillies, cooking for 2 minutes.
• 3 Throw in the peppers and tomatoes with a dash of salt. Simmer for 10-15 minutes or until the peppers have yielded and are coated with sticky tomato. Add the lemon juice and serve.

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