Heat your pan and add your onions. Cook until translucent then add your ginger garlic paste.

Cook until the mixture slightly changes colour, then add your spices and curry powder, except Chibundiro and garam masala. Stir and cook for roughly a minute.

Add your tomato purée and cook until the tomatoes are well cooked. Add a little water and stir.

Add your Ndengu and stir the mixture well.

Add water to your desired consistency, plus garam masala, salt and sugar. Stir and let it simmer for 10 mins.

Add coconut cream, stir and simmer for two minutes.

Remove from fire then add chibundiro, cover and let it sit for 5 mins before serving.