Vegetable Curry

Method

1. Peel and dice the potatoes and carrots into cubes.
2. Clean the leek by removing the root and outer layer, then slice diagonally into rounds.
3. Heat a generous amount of oil in a pot and sauté minced garlic, fresh ginger, and chili (seeds removed) until fragrant.
4. Add tomato paste, stir well, then add the leek and cook gently for a few minutes.
5. Add the potatoes and carrots, season with salt, and mix. Cover and cook for about 20 minutes, adding water occasionally.
6. Once the base is cooked, add peas and coconut milk, stir, and bring to a boil.
7. Cover and cook for another 5 minutes, then remove from heat.
8. Add chopped parsley and lime juice. Adjust salt to taste, let rest for a few minutes, and serve with basmati rice.