INGREDIENTS
1 tsp olive oil
2 leeks, cut in half and finely sliced
1 red bell pepper
4 tbsp green curry paste*
1-1/2 cup soy milk or coconut milk
1-1/2 cup vegetable stock
3 stalks celery, finely sliced
¼ tsp salt
¼ tsp black pepper
INSTRUCTIONS
Heat olive in oil in a cast iron pan and saute the leek for 5 minutes.
Add the bell pepper and green curry paste, saute for another 5 minutes.
Add the stock, soy milk, chickpeas and celery and simmer f
bon appetit
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