Ingredients

Instructions

  1. Heat oil in big pot.
  2. Cook leek and garlic for 6 minutes till leek is tender.
  3. Add curry paste and cook 2 more minutes till fragrant.
  4. Add mushrooms and tomatoes and stock.
  5. Bring to the boil and then simmer 10 minutes.
  6. Stir in cream.
  7. Season to taste and add chopped parsley if desired.
  8. Serve with rice and pappadams.