Ingredients

• Ingredients 2 tablespoons neutral oil (sunflower, vegetable) 1 large onion, finely diced 4 garlic cloves, grated A thumb sized piece of ginger, grated 2 teaspoons garam masala 1 teaspoon chilli powder (optional) 1 teaspoon cumin 1 teaspoon ground cardamom 1 teaspoon dried fenugreek leaves aka. methi (optional) 1 teaspoon turmeric 1 tablespoon tomato puree 1 x 400 g tin of finely chopped tomatoes or passata 1 x 400 g tin of coconut milk 2 x 160 g packets of Future Farm Chick’n Juice of 1/2 lemon A small handful of coriander, very finely chopped Salt

Preparation

• Method 1. Heat the oil in a large heavy based saucepan. Add the onion and a pinch of salt and sautee on a low heat for around 10 minutes until soft, translucent and beginning to gain some colour. 2. Add the garlic and ginger and cook for 1 minute until fragrant. 3. Add the spices, along with a splash of water (to prevent the spices from scorching). 4. Add the tomato puree and cook for 1 minute before adding the tinned tomatoes, coconut milk and chick’n. 5. Cook on a medium low heat for 20 minutes until thickened and creamy. Season well with salt and lemon juice. 6. Serve with a sprinkling of coriander and sides of your choice like rice, naan and mango chutney.