Vegetable Curry | SPC

Ingredients

• 2 tbs butter
• 1 tbs vegetable oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 2cm piece ginger, peeled, finely grated
• 2 x 410g cans Ardmona Thick and Rich Basil and Garlic Tomatoes
• 1/3 cup chicken or vegetable stock
• 1/4 teaspoon chili powder (or to taste)
• 1/4 teaspoon onion powder (or to taste)
• 1/3 cup almond meal
• 3/4 cup thickened cream
• 1 tbs oil
• 2-3 tbs (to your taste) Indian rogan josh curry paste
• 300g diced sweet potato
• 2 cups Ardmona Indian Tomato Butter Sauce (see recipe)
• 2 zucchini, thickly sliced
• 400g can chickpeas, drained and rinsed
• 1 cup frozen green peas
• Basmati rice, to serve
• For vegetarians use vegetable stock in master sauce