Rinse rice in a fine mesh strainer until water runs clear. Drain well and place in a medium sized pot. Add water and place over medium-high heat. Bring to a boil - stirring occasionally, then stir one last time, place lid on pot and turn heat down to lowest setting. Cook 25 minutes - or until rice is fully cooked.

Heat oven to 400F. Remove green parts and root end from leek. Cut in half lengthwise and rinse out any dirt. Thinly slice into half moons. Mince garlic and ginger. Thinly slice red chili. Roughly chop mushrooms into large chunks. Dice tomatoes into 1/4-1/2” pieces.

Stir 2 tablespoons olive oil, leeks, garlic, ginger and chili, in a large ovenproof pan. Place in oven 5-6 minutes , until softened and starting to caramelize.

Remove pan from oven, stir in mushrooms, 1 tablespoon olive oil and curry powder. Bake another 10 minutes .

Add tomatoes, coconut milk, mango chutney and salt. Mix and return to oven to bake another 25-30 minutes, until bubbly and thickened.

Roughly chop cilantro. Serve over rice. Garnish with chopped cilantro, a fresh squeeze of lime juice and cashews.