INGREDIENTS
2 tbsp
Coriander, leaves
1
1- inch piece Ginger
1/2
Lemon, Juice of
3
Tomatoes, medium
1
8- oz block Tofu, baked
1/2 tsp
Cayenne
3 tbsp
Chickpea flour
3 tbsp
Curry powder
1/2 tsp
Fennel seeds
1/2 tsp
Mustard seeds
1
Salt
1 tsp
Coconut oil
1/4 cup
Cashews, raw
1/2 tsp
Cumin seeds