5 large very ripe tomatoes, chopped
2 cups water
1 large onion, thinly sliced
1 tsp mashed garlic
2 tbsp ghee or butter
2 tsp ground coriander
2 tsp ground cumin
1 tsp fennel seeds
2 bay leaves
1 green chilli, seeded & sliced
400 ml can coconut cream
11/2 cups frozen peas
1 tbsp sugar
Freshly ground pepper
1 tbsp chopped fresh mint
Simmer tomatoes in the water until very tender, then puree in a food processor.
Cook the onion and garlic in ghee or butter until thoroughly softened.
Add the spices, bay leaves and chilli and cook for 1-2 minutes.
Add coconut cream and the tomato liquid and bring to the boil.
Add peas, reduce heat and cook until the peas are tender.
Season with sugar and pepper and stir in chopped mint.