Vegan bhuna with chopped tomatoes

Vegan bhuna with chopped tomatoes

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy

4 people


  • 3 large onions, chopped
  • 200 ml of sunflower oil
  • 1 star anise
  • 5 cardamom pods
  • 1 tsp cumin seeds
  • 1 stick of lemongrass, bashed
  • 1 knob of ginger, 2 inches long, half chopped, half grated
  • 4 garlic cloves, chopped
  • 2 limes, zested and juiced
  • 1 tbsp of curry powder
  • 400 g of Mutti Polpa chopped tomatoes, (1 tin)
  • 2 tbsp of Mutti Concentrato tomato purée
  • 300 g of chickpeas, drained from a tin salt
  • 1 handful of coriander, finely sliced
  • basmati rice, and/or flatbreads, to serve
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Vegan bhuna with chopped tomatoes: Method

  1. Pour the oil into a large heavy-bottomed saucepan and place over a medium heat. Add the star anise, cardamom, cumin seeds, lemongrass, garlic and the chopped ginger. Fry for a few minutes until very fragrant and the ingredients turn golden, then remove from the heat and set aside to cool slightly.
  2. Pass the oil through a fine sieve into a clean pan, discarding the solids. Place the pan back over a medium heat and fry the onions for 5 minutes until soft but not coloured. Pour in enough water to just cover the onions, then leave to simmer until the water has evaporated and the onions start to release the absorbed oil, stirring regularly.
  3. Add the curry powder and cook out for 2 minutes, then stir in the tomato purée and cook for a further minute. Pour in the tomatoes and chickpeas, give everything a good stir, then leave to simmer gently for 30 minutes.
  4. When ready to serve, stir in the grated ginger along with the lime zest and juice. Season with salt, garnish with the coriander and serve with rice and/or flatbreads.

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