Preparation

• 1
  1. Heat a large heavy based saucepan on medium-high heat and pre-heat oven to approximately 120 degrees Celsius if you would like to toast walnuts.
• 2
  2. Dice onion finely and add to saucepan with coconut oil. Stir regularly while you peel and crush garlic and slice chilli.
• 3
  3. Add to the onion and continue to stir until onion starts to become translucent.
• 4
  4. Tip walnuts (approx. 2 handfuls) onto a baking tray and roast for about 10-15 minutes.
• 5
  5. Add cumin and paprika powder to saucepan with the onion and stir for a minute before adding beef mince. Turn heat to very high and sauté beef until browned, while you chop carrots and courgette.
• 6
  6. Dice carrots by cutting in half lengthways, then into 2-3 long pieces, then dice from the side so you have really small pieces (this will reduce cooking time).
• 7
  7. Add to pan as you go along, then do the same with the courgette.
• 8
  8. Add chopped tomatoes and tomato paste to the pot and allow to cook on high, stirring occasionally for about 10-15 minutes, or until carrots are tender.
• 9
  9. If you would like to thicken the sauce, mix a teaspoon of tapioca starch with a dash of water in a mug, then tip into pot, stirring thoroughly and ensuring you continue to let it boil for at least another 2-3 minutes to cook the starch.
• 10
  10. If you are using cacao or cocoa powder, add here as well.
• 11
  11. When carrots are cooked, chop walnuts roughly and add to the pot.
• 12
  12. Remove from the heat and allow to cool slightly while you cut up chocolate into small pieces using a sharp knife, and roughly chop a handful of fresh coriander leaves.
• 13
  13. You can mix the chocolate through the whole pot before serving (it will melt) or use it as a garnish with the coriander and it will hold it’s shape a bit more.