- Blitz the onions in a food processor until very finely chopped. Heat a drizzle of the oil in a large heavy based pan, add the onions, season well and stir in the cumin seeds, turmeric and garam masala and cook for 2-3 mins to soften. Now blitz the garlic, ginger and chilli in the food processor then stir this into the onion mixture and cook for a few more mins.
- Simmer gently and slowly add the coconut milk, stirring as you go and continue cooking on a low heat for about 15 mins until it begins to thicken a little. Then stir in the chickpeas, cooked cauliflower, peas if using and half the coriander.
- Add the mango to a different pan along with the sweetener and about 2 tbsp of water, heat gently until the mango starts to break down, adding more water if needed, mash with a fork slightly then tip in the nigella seeds and stir. Serve on the side with the curry.
- Warm through and serve with steamed rice and mango chutney, sprinkle over the remaining coriander to serve.
Recipe from Canderel.
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Enjoy this creamy mild curry without the guilt
1 tbsp. rapeseed oil 1 onion, peeled and halved 1 tsp cumin seeds 1 tsp turmeric 2 tsp Garam masala 3 cloves garlic, peeled and halved 2 inch piece fresh ginger, peeled and halved 2 red chillies, halved 2 tomatoes, roughly chopped 2-3 tsp Canderel Sweet Crunchy Stevia 300ml/1/2 pint hot vegetable stock 400ml reduced fat coconut milk 420g can chickpeas, drained and rinsed 1 cauliflower, cut into florets and steamed or lightly cooked in boiling salted water until just tender and drained well Handful frozen peas, defrosted (optional) Handful of coriander leaves For the mango chutney 1 fresh mango, peeled, stoned and cut into bite sized pieces 2 tsp Canderel Sweet Crunchy Stevia 2 tsp Nigella seeds
Time: 20 Serves: 4 Nutrition: Kcal 275, Fat 13g, Sat fat 7g