a little oil
1 tablespoon minced shallots
1 teaspoon diced leek
1/4 cup white wine
1/2 cup veggie stock
1/8 teaspoon paprika
1/4 teaspoon ground coriander
1/4 cup coconut milk
1/4 teaspoon lemon juice
1 tablespoon ground roasted cumin
1 dash sea salt or 1 dash tamari

Sweat shallots and leeks in just enough oil to coat over low heat until soft.

Add wine, turn heat up and reduce by half; add stock and reduce by half. Add all other ingredients except lemon juice and roasted cumin, reduce a little to thicken.

Season to taste with sea salt or tamari. Just before serving add lemon juice and roasted cumin.