What you need:
- 2 tsp nut oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 2cm of ginger, grated
- 1 red chilli, diced
- 1 tsp paprika
- 1 tsp cumin
- 3 tbsp Meridian Crunchy Peanut Butter
- 440g chopped tomatoes
- 2 tbsp tomato puree
- 500ml vegetable stock
- Small bunch coriander
Serves: 2
Takes: 20 minutes
Instructions:
-
Heat the oil and gently cook the onion for 6 to 8 minutes until soft. Add the garlic, ginger, chilli, paprika and cumin, stir and cook for 2 minutes.
-
Stir in the peanut butter, chopped tomatoes, puree, stock and season to taste. Bring to the boil and simmer for 5 minutes,
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Serve scattered with coriander leaves.
