LEON launches Thai and Caribbean-inspired spring menu

The new menu is available starting April 4.

LEON announced the launch of its spring menu, drawing inspiration from Asia and the Caribbean.

New dishes in the range include a Caribbean vegan plantain curry and a home-style Thai curry that came from a recipe of food writer Kay Plunkett-Hogge.

The Caribbean plantain curry is a spicy mix of sweet potato and plantain, finished with lime and habanero chillies. The item is taken straight from the pages of LEON’s latest cookbook Fast Vegan.

Plunkett-Hogge’s curry is made with British chicken thigh, aubergine, baby sweetcorn and bamboo shoots.

LEON currently has 63 restaurants, 54 of which are in the UK.

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