‘You’re hot enough but if in doubt, enhance it with curry'
Preparation time: 10 minutes
Cooking time: 25 minutes
- 1 and ½ teaspoons of cumin seeds
- 1 and ½ teaspoons of coriander seeds
- 1 and ½ teaspoons of mustard seeds
- 6 cloves of garlic
- 1 thumb sized piece of ginger
- 1 teaspoon of ground turmeric
- 400 grams of tomato passata
- 2 green chilies
- A tin of chickpeas
- 1 onion
- A bunch of coriander
- 15 grams of dried goji berries
Nutritional value per serving:
- Calories, kcal 192.8
- Fat, g 3.3
- Saturates, g 0.3
- Carbs, g 34.2
- Sugars, g 11.7
- Fibre, g 7.4
- Protein, g 9.1
- Sodium, g 0.238
- Firstly, chop the onion finely, mince the garlic, chillies, and the ginger and set aside.
- Next, heat some oil in a pan – I usually use coconut oil with curries – in a frying pan or wok and add the cumin, coriander and mustard seeds. Cook these until they start to pop, then take the pan off the heat and add the minced garlic, chillies, ginger, and onion.
- Then, add the pan back to the heat and cook on a medium heat until the onions become translucent. At this point, add salt here if you’re using any.
- When the onions become translucent, add the turmeric and cook for a further 20 seconds, then add the passata and drained chickpeas. Cook for 15 minutes, stirring occasionally.
- When this time has elapsed, take the curry off the heat and add the chopped coriander and goji berries. Serve and enjoy!
[Image coming soon, we promise!]
- Serve this yummy curry with vegan naan, quinoa, rice, or even couscous! Go crazy, let your side serving personality come out!
- If you like milder curries, either de-seed both chillies – the seeds are where the heat hides – or just add one.