– Home-made curry paste – Vegan chicken – Vegetable oil – Vegan butter – Onion – Tomatoes and tomato puree – Mango chutney – Vegan yogurt – Coconut cream – Fresh Coriander
Place all the curry paste ingredients in a food processor or blender and blend until you have a thick paste. Set aside.
Add oil and vegan butter to a pan. Once hot, add the roughly chopped large onion and fry, stirring often, for around 3 minutes or until just starting to brown.
Add the curry paste and cook for a further 3 minutes. If the paste starts to catch, add a few tablespoons of water to the pan.
Stir in the tomatoes and tomato puree along with 100ml water and bring to a simmer.
Add the vegan chicken or tofu, stir to combine and then cover with a lid. Leave to simmer for 25-30 minutes to allow the tomatoes to thoroughly cook down.
Remove the lid and reduce heat to low. Stir in the mango chutney, vegan yogurt and coconut cream.
Serve with boiled rice and top with the fresh coriander.