Ingredients
- Olive oil
- 1 medium Onion finely chopped
- 3 Garlic cloves crushed
- 1 small Bunch spring onion approximately 4-6 stems, sliced
- ¼ bunch Coriander finely chop bottom half of stem, keep remaining aside for garnish
- 1 tsp Thyme leaves removed from sprigs
- 1 tbsp Tomato paste
- 800 g Medium red ripe tomatoes approximately 8
- 2 Fresh chillies finely sliced
- Salt
- Pepper
Instructions
- In a large saucepan fry onion, crushed garlic, spring onion, coriander stem & thyme in oil over medium heat until soft.
- Add tomato paste, tomatoes, chillies, salt and pepper to taste and bring to simmer. Reduce heat to low and continue cooking for 20 minutes covered, stirring occasionally & crushing tomatoes whilst stirring.
- Stir in remaining coriander and remove from heat.
- Serve over dhal puri alongside coriander chutney.
Notes
- Alternatively, replace tomato paste and fresh tomato with 700g canned crushed tomato.
Bon appétit!
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