Ingredients
2 x packs of Cauldron Tandoori Bites
150g mangetout
1 red pepper, cut into large bite-sized pieces
150g spinach leaves (fresh or frozen)
For the curry:
400ml tin full fat coconut milk
400g passata (sub for 400g tin of chopped tomatoes)
4 cloves garlic, minced
Thumb-sized piece of ginger, minced
1 red onion, finely diced
1 tsp mustard seeds
1 tbsp cumin powder
1 tsp turmeric powder
2 dried birds eye chillies (optional)
1/2 tsp cinnamon
generous pinch salt & pepper to season
400g basmati rice (if serving for four)
To garnish:
A sprinkling of coriander
