Ingredients:

• 5 – large very ripe tomatoes, chopped
• 2 cups – water
• 1 – large onion, thinly sliced
• 1/2 tsp – mashed Garlic
• 2 tbsp – Ghee or Butter
• 2 tsp – ground coriander
• 2 tsp – ground cumin
• 1/2 tsp – Fennel seeds
• 2 – Bay Leaves
• 1 – green chilli, seeded and sliced
• 400 ml can – Coconut Cream
• 1.5 cups – frozen peas
• 1 tbsp – Sugar
• Freshly ground pepper
• 1 tbsp – chopped fresh Mint

Method:

1. Simmer tomatoes in the water until very tender, then puree in a food processor.
2. Cook the onion and garlic in ghee or butter until thoroughly softened.
3. Add the spices, bay leaves and chilli and cook for 1-2 minutes.
4. Add coconut cream and the tomato liquid and bring to the boil.
5. Add peas, reduce heat and cook until the peas are tender.
6. Season with sugar and pepper and stir in chopped mint.
7. Serve hot with toasted chapatti brushed with ghee.

Recipe courtesy of Meena