Ingredients

• Ingredients 1 red, 1 green + 1 yellow pepper, cut into 2cm chunks 2 red onions, cut into wedges 8 button mushrooms 1 pack of firm tofu, cut into 2cm cubes 2 tbsp sunflower oil 2 x pots of Tideford Organics Vegan Rogan Josh 280g of Basmati rice 200g peas 10g of nigella seeds

Preparation

• Preparation Place the peppers, onion, mushrooms + tofu in a bowl. Add 2 tbsp of sunflower oil and half of one of the pots of Rogan Josh. Cover + marinade for at least 2 hours or overnight. After marination make up 8 small skewers with alternate vegetables + tofu. Rinse the basmati rice and season to taste. Cook as per the pack instructions adding the peas + nigella seeds for the final 5 minutes of cooking. Drain and keep warm. Warm the remaining Rogan Josh sauce either in a pan or simply microwave. Oil and season a griddle pan and heat. Add the skewers + turn until all sides are well browned. Serve on a bed of the warm rice and topped with the remaining Rogan Josh sauce. Alternatively you can use the griddled vegetables to fill gluten-free chipatis.