members recipes

It´s vegan basically, but you could serve it with hard boilt eggs or poultry or fish cooked in the sauce. I always double the amount when making and freeze 3 parts of the sauce before adding coconut milk.

Ingredients
Serves 6-8
4 tbsp oil
1 cinnamon stick (6-8 cm)
1 tsp fenugreek seeds
1 tsp fennel seeds
250g onions, chopped
250g tomatoes, chopped
6 tsp ground coriander seeds
3 tsp chili powder (or paprika powder, if you do not like the heat)
1 tsp kurkuma powder
2 tsp fennel seeds
2 tsp cumin seeds
5 cloves of garlic, peeled
1 thumb-sized piece of ginger, peeled
400 ml coconut milk
water, salt, lime juice

Method
Heat the oil in a large sauce pan.
Fry the cinnamon stick, fenugreek and fennels seeds for some seconds. Add the onions and fry until lightly coloured.
Put the coriander, chili, and kurkuma powder into a blender. Add fennel and cumin seeds, garlic and ginger, and a bit of water. Blend until you got a thick paste.
Add the paste to your fried onions and fry for another couple of minutes. Then add the tomatoes, a pinch of salt, and 750 ml of water. Simmer until you have a smooth gravy.
Add the coconut milk and bring to boil. Adjust the seasoning with salt and lime juice.