A fairly thick curry that is cooked with the addition of sliced green peppers and tomatoes. Whilst most meat will work a treat with this sauce, it also makes the most wonderful vegetarian dish too. The beautiful flavours of cumin and coriander are balanced perfectly with the kick of chilli in this dish.
Heat 1 tbsp of oil in a pan over a low heat. Add 1 sliced green pepper and cook until soft. Add the ground spices to the oil and stir until fragrant. Add approx. 800g of chopped meat or vegetables to the pan and coat in the spices (if using fish, add at the end of cooking and poach in the liquid for a few minutes until cooked). Add a 400g tin of tomatoes along with 100ml water. Add the dehydrated onions and garlic and stir. Simmer until your meat/veg/fish is cooked through, then serve with a squeeze of lime.
Dehydrated onions & garlic
Ground spices (Coriander, cumin, ginger, garam masala, turmeric, chilli)
May contain traces of nuts.