Cooking time: 20 minutes
1 Clove of Garlic
1 Thumbnail sized piece of Ginger
1 Red Chilli (seeds removed for a milder curry)
1tsp Cumin Seeds
1tsp Cardamon Seeds
1tsp Coriander Seeds
400ml Can of Full Fat Coconut Milk
1tbsp Coconut Oil
½ Red Onion
Seeds from Half a Pomegranate
Julie Simpson creates a meat free Curry as part of National Vegetarian Week, from 16-22 May.
- words: Julie Simpson
- pictures: David Merewether
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