Mushroom Coconut Curry with Leeks and Paneer

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

4 cups portabella mushrooms, sliced

1 large leek, rinsed and chopped

2 tbsp garlic, chopped

2 tsp ginger, chopped

1 tsp olive oil

1 1/2 cups paneer cheese, cubed

2 cans (13.5 fl.oz each) coconut milk

1/2 cup water

2 1/2 tbsp curry powder

1 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp ground coriander

1/4 tsp red pepper flakes

salt and pepper to taste

1. In a large pot over med-high heat add the oil.

2. Add in the mushrooms and leeks and saute, stirring frequently until begin to become translucent and mushroom get soft and brown about 10 minutes.

3. Stir in the garlic, ginger and cubes of paneer and cook until fragrant about 2 minutes.

4. Add the coconut milk, water, curry, turmeric, coriander, red pepper flakes, salt and pepper and stir well.

5. Simmer for 5 minutes, then serve.