1 thumb-sized piece of ginger, grated or 2 tsp. of powdered ginger
2 onions sliced
1 tsp. chilli powder
1 tsp. Lucy Bee Turmeric Powder
1 x 400g tin chopped tomatoes or 6 large, fresh tomatoes
80g Lucy Bee Creamed Coconut
Preheat the oven to 160 C, 325 F, gas mark 3.
Melt the Lucy Bee Coconut Oil in a large casserole type dish then add the mustard seeds and fenugreek. Keep the lid on until the mustard seeds have all popped!
Add the curry leaves, ginger, onions, chilli powder and Lucy Bee Turmeric Powder and stir together. Gently sauté until the onions are soft.
Add Lucy Bee Creamed Coconut and water to a blender and blend until completely combined to coconut milk.
Pour in the tin of tomatoes and coconut milk. At this stage you can add your choice of chicken (though this wouldn't be vegan or vegetarian) vegetables.
If using chicken, it’s a good idea to cut it into bite size pieces and brown in a frying pan before adding to the sauce.
Pop the curry into the oven to cook slowly for approx 55 minutes. This allows the spices to work their magic and become infused into the other ingredients. The flavour is enhanced if you make this the day before and gently heat in a low oven, for an hour before serving.