- 2 teaspoons cumin powder
- chilli powder
- 1½ tsp fenugreek seeds
- 200g/7fl oz passata
- 3-4 scotch bonnet chillies
- approx. 150g per person protein
- any amount cooked vegetables
Remove items you already have in your ingredients list above to see the difference.
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- cumin powder2 teaspoons0.65
- chilli powder0.79
- passata200g/7fl oz0.49
- scotch bonnet chillies3-40.79
- proteinapprox. 150g per person1.99
- cooked vegetablesany amount0.99
Total5.70
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Heat the oil in a frying pan or saucepan, then add the onions, cumin seeds, and a pinch of salt. Cook slowly on low-medium heat for 15 minutes, stirring occasionally until the onion turns brown on the edges.
Add the garlic, ginger, cumin powder (if not using seeds), and a modest amount of salt. Fry for a minute, stirring frequently.
Add the curry powder, and optionally the chilli powder and fenugreek. Stir frequently for another minute.
Add the fresh chillies and tomato purée with a mug of water or stock (about 300ml). If using passata or tinned tomatoes, use half a mug (150ml) of water/stock instead. Turn the heat up to medium-high, mix well, then cook for 20 minutes, stirring occasionally.
Squeeze in the lemon juice, add the protein and vegetables, mix, and let warm through for a couple of minutes.
Add more water or stock to thin the sauce if desired, then taste and add more salt if needed. Serve topped with fresh coriander and a sprinkle of garam masala if you have some.
