RECIPES
About the Recipe
Don't know what to make for dinner? Well, now you do!
Easy to prepare this veg curry uses up all the tomatoes, onions and peppers left in your veg draw
Ingredients
3 tomatoes, roughly chopped
1 onion, sliced
1 red pepper, roughly chopped
1 red chilli, finely sliced
4 cloves of garlic, crushed
75g butter or ghee
1-2 tbsp curry spices – I used a combination of mustard seeds, coriander seeds, cumin seeds, black peppercorns, and fenugreek
2 tbsp curry paste
1 can of coconut milk
Large bunch of coriander, finely chopped
Serve with Earth & Wheat Naan bread and pickles
Preparation
1. Toast your spices in hot butter and sauteing the vegetables.
2. Then after 5-10 mins of cooking on a high heat add in coconut milk and fresh coriander and reduce to a simmer.
3. Cook the curry for 20-25 mins until it starts to thicken and then serve with cauliflower rice.
4. Heat your Earth & Wheat naan bread in a hot oven with a sprinkle of water for 3-4 mins before serving.