Ingredients
For the curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
6 cardamom pods
1/4 tsp cloves
2 bay leaves
1 tsp turmeric
1 tsp medium curry powder
1 tsp ground ginger
2 tbsp tomato puree
1 tbsp vinegar
2 tbsp coconut oil
2 cloves of garlic
1 inch of ginger, grated
For the curry:
1 pack of Cauldron Organic Tofu
2 tbsp oil
3 tbsp gram flour
½ head of cauliflower, florets only
250 ml vegetable stock
¼ tsp salt
¼ tsp black pepper
½ tbsp garam masala
10 g fresh coriander, finely chopped
To serve:
300g cooked basmati rice
2 tbsp toasted flaked almonds