Serves 4

Cooking Time: 30 Minutes

Ingredients

• 800g Tomatoes. Any, best quality you can, but whatever you can get.
• 2 tbsps Oil
• 1 400ml Tin Coconut Milk
• 1 White Onion, Finely Sliced
• 2 Medium Chillis, chopped and de-seeded
• 2 Cloves Garlic, grated or crushed
• 2 Tbsp Tomato Puree
• 1 tsp Sugar
• 2 tsp Garam Masala
• 2 tsp Mustard Seeds
• 2 tsp Mild Madras Curry Powder
• 1 tsp Fenugreek Powder
• 1 tsp Ground Coriander
• Coriander and Nigella Seeds for Finish

Method

• Heat your oil in a large Sauté pan or shallow casserole.
• Fry the onion and garlic until golden and slightly caramelised.
• Add the spices and tomato purée and sugar and cook out, stirring to prevent the spices catching.
• Next, fry half of the tomatoes in the spice paste, don’t panic about it being too dry, the tomatoes release a lot of juice while cooking.
• Now, shake up your coconut milk in the tin and add to the pan, stir and simmer on a medium heat, once the sauce starts to come together and is thickening slightly add the remaining tomatoes.
• Simmer for 15 minutes.
• After 15 minutes, turn the heat off, and let it sit for 10 minutes before covering in a blanket of chopped coriander and a sprinkling of nigella seeds.
• Serve and Enjoy.