Ingredients

• Ingredients 280 g Oumph! The Chunk 1 onion 3 garlic cloves 3 cm ginger 3 tbsp garam masala 2 tbsp tomato purée ½ red chilli pepper 50 g of plant-based margarine 400 g coconut cream 400 g finely chopped tomatoes 1 tbsp vegetable stock powder 4 green cardamom pods 1 lime 1 tomato ½ bell pepper To serve: basmati rice and cardamom pods, fresh coriander

Preparation

• Preparation Peel and chop the onion, garlic and ginger. Chop the chilli. Fry the chopped ingredients with the tomato purée and spices in the margarine. Add the coconut cream, chopped tomatoes and 4 cardamom pods, crushed. Bring to the boil and simmer for 10 minutes. Season to taste with the juice of 1 lime and salt. Add Oumph! and simmer for a further 7-10 minutes. Dice the tomato and bell pepper and add them to the pan for the final 2 minutes. Cook the basmati rice as stated on the packaging, but add a pair of crushed cardamom pods to the cooking water. Chopped coriander is the finishing touch in “Tikka” – Namaste!     Enjoyed making this? Why not try more of our vegan curry recipes?