Preparation

1. Preheat oven to moderate 180°C.
2. Cut each tortilla into three 11cm rounds (makes 12 in total).
3. Ease each round into muffin tins.
4. Press firmly onto the base and sides.
5. Bake for 8-10 minutes or until baskets are crisp and light golden in colour.
6. Set aside.
7. Peel carrots, wash leek and celery and cut all into thin strips.
8. Heat butter in frying pan.
9. Add carrot, leek and celery and fry over moderate heat until vegetables have softened slightly, stirring occasionally.
10. Stir in MasterFoods Curry Powder, MasterFoods Ground Turmeric, MasterFoods Freshly Chopped Ginger and MasterFoods Coriander Leaves.
11. Cook, stirring constantly for a further minute.
12. Add coconut cream, mix well and bring to the boil.
13. Reduce heat and simmer for 5 minutes or until sauce is thick.
14. Spoon vegetables into tortilla baskets and serve immediately.