Vegetable Curry with Coconut Milk

Method

1. Peel and cut the potatoes and carrots into cubes.
2. Clean the leek by removing the base and the outermost leaf, then slice into slightly diagonal rings.
3. In a pan, heat a generous drizzle of oil and prepare a flavorful base with minced garlic, fresh ginger, and chili pepper (seeds removed).
4. Add tomato paste and mix well, then add the leek and let it wilt gently for a few minutes.
5. Add the potatoes and carrots, a pinch of salt, stir, cover with a lid, and cook for about 20 minutes, adding water from time to time.
6. Once the base is cooked, add the peas and coconut milk, stir, and wait for it to come to a boil, then cover and cook for another 5 minutes.
7. Turn off the heat, add a sprinkle of parsley and lime juice, adjust salt if needed, and let it rest for a few minutes.
8. Serve hot, optionally with basmati rice.