Ingredients:

1 x large red pepper, chopped

400g (approx.) mushrooms, washed and sliced

1 x onion, finely chopped

1 x garlic clove, crushed (or 1 x teaspoon Lazy Garlic)

Small piece of ginger, chopped

1 x 400g tin chopped tomatoes

1 x 400ml tin coconut milk

2 x teaspoon garam masala

1 x teaspoon ground turmeric

1 x teaspoon of ground cumin

1 x teaspoon of smoked paprika

2 x tablespoon tomato puree

2 x tablespoon sunflower oil

Salt and pepper

Method:

Put the oil into a pan and fry the onions on a medium heat until starting to soften. Add the peppers and mushrooms and cook for a few minutes. Add the ginger and garlic and cook for a few more minutes. Add the garam masala, turmeric, cumin and smoked paprika and stir through for one minute before pouring the chopped tomatoes, coconut milk and tomato puree into the pan. Bring to the boil then reduce the heat and simmer for 5 minutes. Season with salt and pepper and serve.