1 small fennel bulb, finely sliced, fronds reserved
2tbsp coconut cream
1tsp garam masala
Handful fresh coriander
juice 1 lemon
Method
Fill and boil the kettle. Put a wok over a high heat and add, in this order, 200ml hot water from the kettle, the coconut oil, cumin seeds, brown mustard seeds, garlic paste, ginger paste, green chilli, vinegar, chickpeas, turmeric, tomato paste, tomatoes, fennel and coconut cream. Put the lid on the wok, reduce the heat to medium and cook for 8 minutes.
Remove the lid, stir well and add fine sea salt to taste along with the garam masala. Continue to cook without the lid for a further 3 minutes. Turn off the heat, add the coriander and the reserved fennel fronds and sprinkle the lemon juice over to serve.
Recipes and photographs taken from Arabica by James Walter, photography by Jad Al Younis (Carnival, £30)
