I’m using a plant-based version, but feel free to use regular luncheon meat.

Ingredients: 

• 1 canned plant-based luncheon meat, cubed

• 1 large onion, chopped

• 2 tsp cumin seeds

• 2 cloves of garlic, sliced thin

• 2 green chillies, halved

• 1 large tomato, chopped

• 1 (heaping) tbsp of any curry powder

• 1 tsp of chilli flakes

• 1 tsp garam masala

• 1/4 cup water

• 2-3 tbsp of coconut oil for cooking

• Salt

Method:

1. Heat some coconut oil and sauté the onions and cumin seeds. I like adding a pinch of salt when sautéing my onions. 

2. When onions are soft, add the garlic and green chilli. Sauté till fragrant before adding in the chopped tomatoes. 

3. Once the tomatoes come to a slight mush, add the curry powder and chilli flakes. Stir it around before adding your cubed luncheon meat. 

4. Now, sprinkle the garam masala and give everything a good mix before adding in a splash of water. 5. Cook covered just so the flavours come together. Allow the liquids to completely evaporate. 

6. With heat on high (for the last 2 minutes) sauté the luncheon meat cubes so that they end up having yummy masala-caramelised edges. 

7. Season to taste.

Notes: Add curry leaves and coriander leaves if you have them with you. I just used whatever I had in hand.

Here, I’ve sautéed them with some kangkung and baby spinach with a side of avocado and chopped cucumbers.