Cook your meat/paneer of choice. I always recommend tandoori lamb using my tandoori lamb mix, for this dish.
Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
Add 3 tbsp vegetable oil into the same pan onto a medium-low heat and after 30 seconds, add the mix and cook for 3 minutes, stirring frequently.
Add 200ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
Add 300g of passata and cook on a medium heat for 5 minutes, cover, stirring occasionally.
Add cooked meat or paneer (tandoori lamb is best), tomato quarters and 100ml chicken stock, cover and cook on a medium-low heat for 6 minutes, stirring every two minutes.
Stir through 1 tbsp plain natural or greek yoghurt or dairy free yoghurt alternative (optional for creamier taste)
Serve with a chopped coriander and fresh red onion garnish.
