Curried Mussels
- 2 tsp veg oil
- 1 sliced onion
- 2 sliced garlic cloves
- 15g curry paste
- 400g tin of tomatoes
- 15g tamarind paste
- 400g tin of chickpeas, drained
- 400g cooked mussels
- Heat the oil in a saucepan and fry the onion for 5 mins to soften. Stir in the garlic, cook for 2 mins more, then add the curry paste and simmer for another minute. Add the tamarind paste and tomatoes, followed by the chickpeas. Simmer for 5 mins.
- Tip in the cooked mussels, cover and heat through for 5 mins or until piping hot. Season well, then serve with toasted naan for dipping.
20 mins
2 serving