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Ingredients
2 tsp Vegetable oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
15g Patak's Rogan Josh Spice Paste
400g can plum tomatoes
15g Cooks' ingredients Tamarind Paste
400g can chickpeas, drained
2 x 200g pack cooked Scottish mussels (selected stores)
Method
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 minutes more.
Spoon in the curry paste and sizzle for another minute, then add the tomatoes and tamarind paste, followed by the chickpeas. Simmer.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,429kJ/ 341kcals
Fat
11g
Saturated Fat
1g
Carbohydrates
36.7g
Sugars
13g
Fibre
9.5g
Protein
16.9g
Salt
1.8g
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