recipes

Peel 2 onions and 4 cloves of garlic, then finely slice with 1 to 2 fresh
red chillies and the stalks from 1 bunch of fresh coriander (reserving the
leaves for later).

Put it all into a large casserole pan on a medium-high heat with a lug of
olive oil and cook for around 20 minutes, or until golden, stirring
regularly.

Add 1 level tablespoon of ground coriander, 2 level teaspoons of turmeric
and 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes.

Add and toast 6 tablespoons of ground almonds.

Pour in 2 x 400g tins of plum tomatoes, crumble in 1 organic chicken stock
cube and add 300ml of boiling water. Simmer for 5 minutes.

Stir in 2 x 400g tins of light coconut milk and simmer for a final 40
minutes, stirring occasionally, then season to perfection.

Now jazz it up however you like. Add grilled chicken, fish or vegetables, if
you like, then swirl through some natural yoghurt, sprinkle with your
reserved coriander leaves, and serve. Delicious with parathas or fluffy
basmati rice.