SpiceTheWorld

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Ingredients

1 Onion, finely chopped

3 Cm Ginger, finely chopped

4 Garlic Cloves, finely chopped

3 Green Chillies, seeds removed

Coriander

1 Tablespoon Vegetable Oil

2 Tablespoon Garam Masala

200 Gram Salt

400 Gram Chopped Tomatoes

420 Millilitre Vegetable Stock

500 Gram Vegan Prawns

150 Millilitre Natural Yogurt

50 Millilitre Double Cream

Method

Put the onion ginger garlic chillies and coriander stalks in a small food processor or pestle and mortar and mix to a paste.

Meanwhile heat the oil in a large pan.

Add the paste to the pan and stir-fry for 5 minutes to soften.

Add the garam masala and cook for a further 2 minutes until aromatic.

Meanwhile toast the cashew nuts in a small pan until golden.

Tip half into the food processor and blend until finely ground.

Set aside the remaining cashews.

Add the blended cashews the tomatoes and the stock to the pan.

Season and bring to a boil then lower the heat and simmer covered with a lid for 45 minutes.

Add the prawns and cook for a further 2-3 minutes until they turn pink then add the yogurt and double cream and stir well.

Scatter with the coriander leaves and the remaining cashew nuts and serve with rice and bread.

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