Recipes
Date posted: 29/12/2021
Ingredients
| Olive oil | 150ml |
| Onions | 450g |
| Red peppers | 200g |
| Green peppers | 200g |
| Garlic | 40g |
| Ginger | 40g |
| Green chillies | 12g |
| Red chillies | 12g |
| Tomato puree | 110g |
| Everyday Favourites garam masala | 44g |
| Everyday Favourites ground coriander | 31g |
| Everyday Favourites ground turmeric | 44g |
| Everyday Favourites madras curry powder | |
| Cumin seeds | 31g |
| Soft brown sugar | 45g |
| Everyday Favourites desiccated coconut | 40g |
| Sea salt | 15g |
| Tomato base | 1.75kg |
| Vegan lamb pieces | 550g |
| Everyday Favourites chopped leaf spinach | 200g |
| Coriander | 20g |
| Fries | 700g |
| Everyday Favourites wheat flour tortilla | 10 |
| Lemons | 2 |
Method
- In a large pan add the oil and heat.
- Chop the onions, peppers, garlic, ginger, green and red chillies then add to the pan and cook slowly for 10-15 mins.
- Add the tomato puree and cook out for 10-15 mins on a low heat.
- Then add the spices - reserving half of the turmeric for the fries and cook out on a low heat for another 15-20 mins (you may need to add a little water to stop the spices from burning).
- Then add the brown sugar, coconut, salt, tomato base and continue to cook for 5-6 mins.
- Add the vegan lamb pieces and spinach and warm through.
- Finish with chopped coriander (reserving some for garnish).
- Cook the fries as per the manufacturers instructions and tumble with the remainder of the turmeric.
- Warm the tortilla and pile in the fries and vegan lamb mix then roll and cut.
- Serve with more coriander, a wedge of lemon and turmeric fries.