makes 4 servings
start to finish: 40 min
2 large leeks, white and light-green parts only, thinly sliced (about 1 cup)
2 garlic cloves, finely chopped
1 tablespoon coconut oil
½ teaspoon sea salt, plus more for seasoning
2 tablespoons miso paste, plus more for seasoning
1 tablespoon curry powder, plus more for seasoning
1 teaspoon turmeric powder
Two 13.5-ounce cans coconut milk
1 cup low-sodium or homemade vegetable stock or broth
1 cup fresh shelled peas or frozen peas (thawed if using frozen)
¼ cup cilantro leaves
Thai curry paste, for seasoning (optional)
1. In a large bowl, combine the leeks with the garlic, coconut oil and sea salt. Using your hands, massage the coconut oil into the leeks until the oil has melted and is equally distributed.
2. In a blender, combine the miso paste, curry powder, turmeric powder, coconut milk and vegetable stock. Blend until well combined. Add the leek-garlic mixture, peas and cilantro, then blend until smooth and well combined.
3. Transfer the mixture to a large saucepan set over medium heat and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the bite of the leeks has softened and the curry is warm and fragrant, about 15 minutes. Season to taste with additional salt, miso paste, curry powder or curry paste, if using. Serve immediately with desired accompaniments.