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Spicy curried mussels
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2 tsp essential Waitrose Vegetable Oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
15g Patak’s Rogan Josh Spice Paste
400g can essential Waitrose Plum Tomatoes In Natural Juice
15g Cooks’ Ingredients Tamarind Paste
400g can chickpeas, drained
2 x 200g pack cooked Waitrose Scottish Mussels
1 Heat the oil in a medium saucepan. Fry the onion over a medium heat for 5 minutes until golden and becoming softer. Stir in the garlic and cook for a couple of minutes more.
2 Spoon in the curry paste and sizzle for another minute, then add the tomatoes and tamarind paste, followed by the chickpeas. Simmer.
3 Tip the mussels and their juices into the pan, cover and heat through for 5 minutes or until piping hot. Season to taste. Delicious served with warm naan bread.
Cook’s tip Try using 100g Waitrose Frozen Raw Peeled Jumbo King Prawns instead of the mussels. Drop them into the sauce and simmer until pink and cooked through.
Typical values per serving:
2 of your 5 a day