Fry all the above ingredients (minus the passatta) together in the coconut oil for a few minutes then add the passatta. Cook together for 3 – 5 minutes until the onion is soft. Hand blend into a puree.
You can then use whatever vegetables you have at home – I used:
2 sticks of celery
1 red pepper
4 large mushrooms
Wash and chop the veg, fry together in 1 tbsp. of coconut oil and add 1 tin of drained chick peas. Then add the curry sauce and 1 wine glass of water. Cook on the hob until soft (about 30 mins) serve with brown rice and sprinkle with chopped fresh coriander.
This recipe will serve 4 but you can double up and freeze half for a busy day.