Ingredients
For the marinade:
1 pack Cauldron Organic Tofu
1 onion, roughly chopped
1 inch of ginger, grated
2 cloves of garlic
2 red chilli
2 tbsp tomato puree
½ tbsp ground cumin
½ tbsp ground coriander
½ tbsp ground turmeric
50 ml water
For the curry:
2 tbsp oil
4 cardamom pods, crushed and ground
1 cinnamon stick,
2 bay leaves
¼ tsp salt
¼ tsp black pepper
100 ml vegetable stock
150 g passata
For the rice:
400 g brown basmati rice, cooked
20 g coriander
1 red chilli
1 tbsp lime juice
¼ tsp salt
To garnish:
2 tbsp vegan yoghurt
10 g fresh coriander, chopped
1 red chilli, finely sliced