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Real India- Very Vegan Fragrant Curry

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main-dish vegetarian dinner


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Ingredients for 4 servings

sprinkling chili powder

For spice base blend

200 g soy yogurt

For the spicy sauce mix

1 small broccoli , in florets

200 g tofu , in small chunks

150 ml coconut milk

fresh coriander (to garnish)

For curry

2 spring onions , finely chopped

1 small aubergine , diced

125 g okra , trimmed and halved

1/2 teaspoon turmeric

1 large courgette , sliced

2 tablespoons sunflower oil

1/2 teaspoon cumin seed

1 teaspoon garam masala

200 g chickpeas , drained and rinsed

1/2 teaspoon cinnamon

400 g tinned chopped tomatoes

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