Serves 2 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 10 Minutes
|1 kg Vegan Mussels
|3 tsp Curry Powder
|1 tsp Chilli Powder
|1 Onion, finely chopped
|5 tbsp Vegetable Oil
|5 Cloves, crushed
|5 cm Ginger, finely chopped
|1 Cayenne Chilli, finely chopped
|2 tbsp Tomato Purée
|250 ml SpiceTheWorld Masala Gravy
|2 tsp Garam Masala
|10 Tomatoes, quartered
|5 tbsp Coriander Leaves
|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.