Kimberly Wyatt’s Tomato & Turmeric Curry
Serves: 4
Cost CuttingEco FriendlyFreezes Well
Ingredients:
300g Quorn Pieces2 tbsp sunflower oil
3 medium onions, thinly sliced
3cm piece fresh ginger, grated
4 garlic cloves, crushed
½ tsp cumin seeds
1 tsp turmeric
½ tsp chilli powder (or more to taste)
½ tsp garam masala
3 large tomatoes, chopped
1 tbsp tomato puree
Splash of water
Handful of freshly chopped coriander
Sea salt to taste
For the chapatis:
125g wholemeal flourPinch of salt
1 tbsp coconut oil (or sunflower oil)
60g water
For the onion raita:
250g natural yoghurt½ small onion, finely diced
method:
- Heat the oil in a frying pan and add the onions. Cook over a medium heat for 10 minutes, or until soft and golden brown. Add the ginger and garlic and cook for a further 3-5 minutes. Add the cumin seeds and turmeric, stir well then add the chilli powder and garam masala and cook out the spice for a few minutes, stirring so that they don’t catch on the bottom of the pan. Add the tomatoes, tomato puree and a splash of water to the pan and stir to combine. Cover and cook for 20 minutes until the tomatoes have broken down, adding more water as necessary.
- Meanwhile, make the chapatti dough. Add the flour and salt to a large mixing bowl. Combine the water and coconut oil and add to the flour. Mix to form a soft dough. Tip out onto a floured surface and knead until smooth. Divide into six balls and roll each one out into a thin circle. Put to one side while you add the Quorn Pieces to the sauce and continue to cook the curry for eight minutes (10 if cooking from frozen).
- Preheat a frying pan until hot then cook the chapatis one at a time, cooking for two minutes on each side. Keep warm in a clean tea towel until ready to serve. Stir the coriander into the sauce and season to taste. Mix the onion and yoghurt together.
- Serve with coriander rice, onion raita and the chapatis.
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