Spicy Chestnuts

Pat Chapman's Curry Club Indian Vegetarian Cookbook

If you adore chestnuts, this little dish may appeal. It is possible to buy them vacuum packed, frozen or (the least preferable) canned at all times of the year. Try this dish as a starter or as an accompaniment with the main course.

Serves 4

Ingredients

12oz (350g) cooked, peeled chestnuts

1 teaspoon ginger purée

1 teaspoon brown sugar

1 tablespoon curry paste

Garnish

1 tablespoon chopped fresh coriander

Method

Mix all the ingredients together in a pan and warm through.

Garnish with the fresh coriander and serve.

Find this, and other delicious recipes in Pat Chapman's Curry Club Indian Vegetarian Cookbook