Madras Curry with Tomato Base or Creamy Base

Serves 4
Cook time: +/-20 mins

Ingredients for tomato base:

• I onion, chopped or sliced thinly
• Garlic, peeled and crushed
• Knobbly of ginger, peeled and grated
• Jar Pataks Madras curry paste
• Can chopped tomatoes
• Can coconut cream if making creamy base
• 2 cups stock
• 1 lemon, juiced
• Cauliflower – or red pepper/pumpkin/spuds – whatever veg you fancy
• Can chickpeas
• Coriander stalks to garnish

Method:

1. Fry the onion then add the garlic, ginger and curry paste and stir for 1 minute.
2. Add the can of tomatoes plus 2 cups of stock and the juice of a lemon; or for the creamier base, add the tomotoes, 1 cup of stock and the coconut cream, but omit the lemon juice.
3. Add your choice of veg and simmer until tender. Add the chickpeas. Season to taste – be careful not to over salt this dish as the curry paste is already quite salty. Serve garnished with coriander and yoghurt.