Heat 1 tablespoons of Coconut Oil in a wok or pot on medium heat and then stir-fry the Onion, Bell Pepper, and Courgette/Zucchini for 3 minutes. Then add the Garlic, Button Mushrooms, and Ginger and stir fry for another 30 seconds. Add the Turmeric, Ground Coriander, Ground Cumin, Garam Masala and Dried Chili Flakes and fry the spices off for 1 minute.
Add the Fresh Tomatoes to the pot, season with Sea Salt & Black Pepper and smash them down with your spoon or spatula. Add 2 tablespoons of water then simmer on a low heat until the tomatoes form a sauce.
Serve with ½ cup of fluffy basmati rice per person (95 Calories).
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