Prep time - 15 minutes

Cook time - 20 minutes

Difficulty - Medium

Serves / makes - 2 portions

Ingredients

300g baby plum tomatoes

75g walnuts

2T oil

1 medium onion, diced

3 garlic cloves, crushed or finely grated

1 mild red chilli, thinly sliced

20g ginger, grated

1/2t salt

1t ground cumin

1t ground coriander

1/2t ground fenugreek

1/4t ground cinnamon

1/2t fennel seeds, pounded in a pestle and mortar

1/2t nigella seeds

70g tomato puree (double concentrate)

30g tamarind paste

150g coconut cream

100ml water

1/2T lemon juice

15g fresh coriander, finely chopped

50g fresh baby spinach

1 mild red chilli, thinly sliced

Unsweetened soya yoghurt

Equipment

2 baking trays

Chef’s knife

Chopping board

Large frying pan

Method 

1. Heat your oven to 180c/360f/GM4. 

2. Put the tomatoes on a baking tray and the walnuts on another baking tray. Bake the tomatoes for 10 minutes until just cooked so the skin is starting to split on some tomatoes. Bake the walnuts for just 5 minutes until they are starting to brown.

3. Heat a large frying pan on a medium heat, add the oil. Once hot add the onion, allow to cook for 5-10 minutes until it is translucent. Add the garlic, chilli, ginger and salt. Allow to cook for another 5 minutes. 

4. Add the spices, mix in and cook for another minute. Add tomato puree, tamarind paste, coconut cream and water. Mix well. 

5. Crush the walnuts with your hands, add to the pan with the tomatoes, reserving a few for decoration. Mix in gently so the tomatoes do not break apart.

6. Finally add lemon juice, most of the coriander and the spinach to the pan. Mix in gently, allow the spinach to cook for a few minutes until it has wilted. Serve immediately with the remaining coriander, walnuts, chillies and soya yoghurt.

Tips

• If you are unable to find fenugreek, nigella seeds and fennel seeds you can substitute them simply by increasing the other spices.