Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chillies and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the thick coconut milk, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 CURRIED LEEK AND POTATO SOUP
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|Serving Size: 1 Serving (857g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 516 (60%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 49.5g||248 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 134.9mg||5 %|
|Potassium 1842.8mg||48 %|
|Total Carbohydrate 88.2g||26 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 76.3g|
|Protein 15g||21 %|
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Calories per serving: 860
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