Ingredients:

2 tablespoons olive oil

1 leek, thinly sliced (white and light green parts only) 3 cloves garlic, minced

1 tablespoon fresh ginger, grated 1 tablespoon mild curry powder

1 teaspoon ground turmeric 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon chili flakes (optional) 1 cup sliced carrots

1 cup sugar snap peas, trimmed

1 bunch asparagus, trimmed and cut into 1-inch pieces 1 cup frozen peas, thawed

1 can (14 oz) coconut milk (light for a healthier option) Zest and juice of 1 lemon

Salt and pepper, to taste 

Prepare the base: Heat olive oil in a large skillet or wok over medium heat. Add the leeks, garlic and ginger, sautéing until the leeks are soft and translucent.

Spice it up: Add curry powder, turmeric, cumin, coriander and chili flakes. Stir well for about a minute until the spices are fragrant.

Add veggies: Mix in the carrots and cook for 3–4 minutes. Then add the sugar snap peas and asparagus, cooking for another 5 minutes until they start to soften, but retain some crunch.

Simmer: Stir in the thawed peas and coconut milk. Bring the mixture to a gentle simmer, then reduce the heat and cook for another 5 minutes. Avoid boiling to keep the vegetables crisp.

Season: Add lemon zest and juice, then season with salt and pepper. Serve over a bed of fluffy quinoa or basmati rice for a complete meal.