This recipe is one that we will make at least once a week. It is quick, delicious, and above all else is full of nutrients and void of anything artificial.
Ingredients:
- 50g organic, grass fed, unsalted butter (Kerrygold is the brand we use)
- 1 inch of ginger, grated
- Half a green chilli, sliced
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 5 cloves
- 1 brown onion, diced
- 3 tsp tomato paste
- 1 tsp chilli powder
- 1 tsp coriander powder
- 2 cans of coconut cream
- Pinch of dried fenugreek
- Fresh coriander
- Pink salt
Directions:
- Heat butter, ginger, chilli, cinnamon, cardamom and cloves in a pot on medium heat. Stir continuously until the butter is melted and the spices are combined.
- Add in the brown onion and saute for a few minutes, don't let it burn.
- Add in the tomato paste, chilli powder and coriander powder and stir continuously until a paste llke consistency forms.
- Add in coconut cream, fenugreek, fresh coriander and salt. Simmer for 5-10 minutes, or until sauce thickens.
Enjoy!
