Heathen Vegan Madras is medium hot (in terms of chilli heat), and is hearty and rich. It’s a slow-cooked affair because something happens to the coconut milk after 4 hours. Fresh-roasted fennel seeds, fenugreek seeds and peppercorns are ground to make our own Madras curry spice, and then into the oven with caramelised onions, garlic and ginger to slow-cook; with cauliflower and butter beans. The ready-to-eat version comes with steamed rice. The cold and frozen version are simply the curry.
Charity dish! 50p for each portion sold to #AnimalsAsia #MoonBears
Options: ready-to-eat, cold, frozen
Freezable: the sauce and the butterbeans are freezable but the cauliflower won’t do well being frozen. If you decide to freeze leftover sauce, it will keep fine in an airtight box in the freezer for 6 months.