The perfect 10 minute curry base

This is perfect for dinner in a hurry. Simply add your choice of protein to finish and a swirl of chopped chillis in oil if you want it hot. Easy to get on the table when you are in a hurry.

2 tsp nigella seed

1tsp each mustard and cumin seeds

2 cloves of garlic peeled and mashed

1 med white onion chopped

2.5cm fresh ginger

1tsp each ground coriander and turmeric

1tin coconut milk

100ml each of tomato passata and water

200g frozen peas

3 tbsp fresh chopped coriander

2tbsp coconut aminos

1tsp Chopped chillis in oil (Optional)

 Heat ½ tbsp oil in a pan, add the whole seeds and when they begin to pop add in the onion ginger and garlic plus a glug of water. Cook until softened then add in the ground spices, stir add in the tomato, coconut and water and cook for about 10 minutes.

This is your delicious curry base to which you can simply add in your choice of chicken, tofu, prawn and cook until they are done, then add in the frozen peas, cook for 2 minutes more, sprinkle over the coriander, stir in the coconut aminos and the optional chopped chillis if you are using and serve.