INGREDIENTS 2 Tbs coconut oil (or any oil you have).  1 Small onion (diced).  1 Carrot (diced).  Leeks (diced).  2 Cloves garlic (minced).  Ginger (diced).  2 Tbs flour.  3 Cups chicken stock (or veg.stock)  1 Medium potato, diced  250 grams (sautéed) chicken breasts cubes.  1/2 Tbs curry powder.  1/3 Cup frozen peas.  125ml Fresh cream.  Salt and black pepper, to taste. DIRECTIONS 1. Heat oil in a large pot over medium-high heat.  Add onion and sauté for few minutes. Then carrots and leeks,Add garlic & ginger & sauté for 2 min. Stirring occasionally after each addition. 2. Add the flour and stir to combine.  Cook for 1 minute. 3. Add stock, potato,chicken, curry powder, and stir to combine. 4.Let it simmer. Reduce heat to medium-low. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally. 5. Stir in the peas and fresh cream until combined.  Season with salt…