Ingredients:
- 2 large Onions
- 1 tablespoon Coconut Oil / Olive Oil
- 4 large Tomatoes
- 1 tablespoon Cumin Seeds
- 1 tube of Tomato Puree
- 1 teaspoon fresh finely chopped Ginger
- 1 teaspoon Garlic Powder / 1 clove of diced Garlic
- 16oz / 230ml / 2 cups of Water
- 1 teaspoon Chilli Powder
- 1 teaspoon Ground Coriander.
- 1 teaspoon Turmeric, ground or fresh and finely diced
- 3 heaped tablespoons of Garam Masala
- 350g / 12oz / 1 pack of Tofu OR two cans of 250g / 8oz / two cans of ready to eat Chickpeas
- (optional) 250ml / 8oz Single Soya Cream.
Method:
- Put a large saucepan on the hob with medium heat and add 1 tablespoon of coconut/olive oil.
- Finely chop the onions while the coconut oil melts.
- Add the cumin seeds to the pan and roast for around 2-3 minutes or until golden brown.
- Add the onions to the pan. Stir for around 3-4 minutes or until the onion softens.
- Add a dash of water to fuse everything together and to keep the onion from sticking.
- Finely chop the tomatoes and add to the mixture, stir for around 2 minutes or until everything is soft.
- Add the tomato puree and a cup / 8oz / 115ml of water. Keep stirring the mixture.
- Add a teaspoon of ginger, garlic, turmeric, coriander and chilli powder and more water if necessary to keep the mixture fluid.
- Stir well and simmer on a lower heat.
- Add 3 tablespoons of garam masala and stir until the mixture is browner.
- (optional) Add the carton of single soya cream. Stir until cream is incorporated into the mixture fully.
- Add the pack of chopped tofu OR two cans of chickpeas. Stir well.
- Simmer for 15 minutes, or longer for maximum flavour.