This curry is super easy to make, healthy and tasty. It is vegetarian but will go down well with those who enjoy meat as well.
Suitable for maintenance and levels 1,2,3 and 4
Health Bite: Tomatoes are an ideal health food containing a wide range of nutrients that can protect us against disease. Onions contain flavonoids which help retain collagen in the skin.
Serves 2 to 4
1 large onion, peeled and diced
3 to 5 cloves of garlic, peeled and crushed
14 oz of passata or tinned tomatoes
1 tsp Thai green curry paste (check its vegetarian and wheat-free)
2 tbsp Madras curry powder (wheat or gluten-free)
2 tsp unrefined sugar, honey or granulated stevia
1/4 cup dried coconut (optional)
1 small can of coconut milk (optional)
Half a pack of Quorn pieces per 2 servings, or tofu
2 tbsp oil
Heat oil and soften onions for 5 to 10 minutes.
Next, add all ingredients, bar the coconut milk (if using) and Quorn. Stir well, bring to the boil, then simmer for 20 minutes.
Take from the heat and add coconut milk. If smooth curry consistency preferred, blend the curry before adding in the Quorn or tofu. Bring back to boil and simmer again for 15 minutes.
Serve with Basmati or brown rice.