Comforting curry
With the perfect balance of sweet and spicy, y, this whole green chilli curry is a sure fire winner
Wash 10-12 large green chilliesh ll andd slitl l lengthwise.h Remove between a quarter and half the seeds, depending on how spicy you want your curry. For the marsala filling, mix together 60g chickpea flour, 3 tbsp ground coriander, 1 tbsp ground cumin, 3 tbsp crumbled jaggery or coconut sugar or brown sugar, 1 tsp Himalayan sea salt, 1 tsp ground turmeric, ½ tsp red chilli powder and 4 tbsp melted coconut oil. Stuff the chillies with the filling. Thereh shouldh ldb be aroundd 2 tbsp of filling left over, which will be used in the sauce. Melt 2 tbsp coconut oil in a deep saucepan on low heat and add ½ tsp mustard seeds and a few fenugreek seeds (optional). Once the mustard seeds start to pop, add the stuffed chillies and cook, stirring gently, for about 5 minutes. Add 80ml water, stir and cover. Leave to cook on low for another 2 minutes. If the curry is looking a little dry,d add dd afa few more spoons off water. Cook for another 3 minutes. Add the remaining marsala filling. Stir well and leave for 10 minutes on a low heat. Check the chillies are cooked by pricking with a knife – the chillies should be very soft. Now add 2 chopped tomatoes and 2-3 tbsp passata. Mix and leave for 3-5 minutes on low heat, stirring occasionally. Place in a serving dish and garnish with chopped red and green chillies, if you like.