Tomato curry w/ black mustard seeds

Serves four to six. Has a cook time of around thirty minutes.

Vegan

Gluten-free

Zingy, flavourful, vitamin C + E boost.

quarter six large vine tomatoes   /   slice one white onion   /   fine slice four cloves garlic   /   mince two tsp ginger   /   chop small handful coriander leaves   /   two tsp tomato puree   /   twenty curry leaves   /   two tsp black mustard seeds   /   half tsp hot sweet paprika   /   one tsp coriander powder   /   one tsp cumin powder   /   half tsp turmeric   /   two cans chickpeas (unsalted)   /   one tbsp coconut oil   /   one to two tsp sea salt 

+ Heat the oil in a large frying pan or cooking pot.

+ Add the onion and fry until turning golden.

+ Now add half the garlic and the ginger. Fry on a low/medium heat for two to three minutes.

+ Add all dry spices, apart from mustard seeds, to the pan. Continue to cook, stirring for a minute or two. Now stir in the tomato puree and combine into a paste.

+ Add half the fresh tomatoes and around 150ml of water. Cook for ten to fifteen minutes, crushing with a fork or potato masher, until they have broken down into a sauce.

+ Next, add the remaining tomatoes. These will need five minutes or so to soften, but not lose their shape.

+ Meanwhile, heat a tsp of oil in a small frying pan and fry the mustard seeds and garlic until the garlic is browning, or the seeds start to pop. Transfer, along with the flavoured oil, into the main sauce mix.

+ Just before the end, throw in the chickpeas + coriander, stir to warm, then serve.