Chilli carrot and mangetout curry

Burn your mouthThe perfect spicy curry for vegetarians. 

Serves 2

  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 chilli, chopped with seeds left in
  • Half a cm ginger, chopped
  • 1/2 tsp turmeric
  • Pinch ground cumin
  • Pinch ground coriander
  • Pinch ground clove
  • Can of sliced carrots
  • 100g mangetout
  • 2 tsp tomato paste
  • 3 small tomatoes, chopped
  • 1 tsp of white wine with a drop of lemon juice
  • 250ml vegetable stock

Heat a tablespoon of oil in a large saucepan and add the onions. Fry for one minute and then add garlic, chilli and ginger. When the onions soften add all the spices, carrots and mangetout. Cook for two minutes and add the tomato paste and tomatoes. Season and stir in the wine and stock. Bring to the boil and simmer for one hour. Serve with rice and yogurt.


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