SpiceTheWorld

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Ingredients

1 Kg Vegan Mussels

3 Teaspoon Curry Powder

1 Teaspoon Chilli Powder

1 Onion, finely chopped

5 Tablespoons Vegetable Oil

5 Cloves, crushed

5 Cm Ginger, grated

1 Cayenne Chilli, finely chopped

2 Tablespoons Tomato Purée

250 Millilitre SpiceTheWorld Masala Gravy

2 Teaspoon Garam Masala

10 Tomatoes, quartered

5 Tablespoons Coriander Leaves

Method

Wash the mussels and discard any with broken or cracked shells.

Remove their beards and barnacles as well.

Boil in a large pot of water for a few minutes until most of the mussels have opened.

Drain the mussels discard any unopened ones and serve in 2 large bowls.

Meanwhile make a paste of the curry powder and chilli powder with a little water.

Fry the onion until translucent in the vegetable oil.

Add the garlic ginger and chilli and fry on medium for a further 3 minutes.

Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.

Add the tomato purée and masala gravy and cook on high heat for 5 minutes to reduce the sauce stirring constantly.

Add the garam masala and stir in well.

Reduce the heat and add the tomatoes stir in and cover the pan cook for 2 minutes without stirring.

Pour the sauce over the mussels and sprinkle on the whole coriander.

Serve.

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