4 medium leeks, white part only
1 medium kabocha squash (Japanese pumpkin) peeled and diced
2 TBS extra virgin coconut oil
2 garlic cloves, chopped fine
1 TBS fresh ginger, chopped fine
1 jalapeno pepper, (most of the seeds and veins removed)
1 TBS curry powder
1 teaspoon brown sugar
3 TBS soy sauce
1 14oz can unsweetened coconut milk.
½ teaspoon salt
3 cups of water
1 TBS chopped cilantro
No nutrition information available
Cut the green parts off the leeks and wash. Chop into small pieces and set aside. Chop the ginger, jalapeno and mince the garlic so you have it at the ready.
In a large stock pot, heat the coconut oil over med-high heat. Add the leeks and cook for about 3 to 5 minutes. Add the garlic, jalapeno and ginger. Stir for 1 minute. Stir in the curry powder, brown sugar and soy sauce. Reduce heat to medium. Add the water, coconut milk, kabocha squash and salt. Bring to a boil, then reduce heat and simmer, covered for about 30 minutes or until squash is tender. Remove from heat and let cool slightly. Stir in cilantro and serve.