Hot almond tomato sauce

I had this yesterday with rice and let’s just say I was very happy. My moon cycle is coming and this month it’s all about ‘zee spice :-). I wanted it spicy and I wanted it quick and here it is my friends. This one packs a deep spicy bunch with 2 scotch bonnet chilli’s. If you’re not as crazy as me on the chilli front then you’re more than welcome to use half a bonnet, skip it all together or replacing with normal ground black pepper instead. Have fun 😉For this hot number, you’ll need:

  • 1 Tbsp sunflower oil /  l’huile de tournesol
  • 1 onion / oignon (chopped)
  • 230g chopped tomatoes / tomates hachees
  • 50g ground almonds / poudre d’amandes
  • 150g mushrooms / champignon (chopped)
  • 1 cup veggie stock /bouillon legume
  • 2 scotch bonnet chilli
Ready…steady…go!
  • Heat the oil in a frying pan, add the onions and fry off till soft for about 5 mins
  • Now add the chopped tomatoes and let it reduce for 10 mins
  • Stir in the ground almonds, mushrooms, chilli and stock then leave to simmer and reduce for 10 mins and et voila!

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