INGREDIENTS
1 tbsp
vegan butter
1
red onion
5 cloves
garlic
1
inch ginger
1/2 tbsp
brown sugar
1 1/2 tsp
garam masala
1 tsp
ground cumin
1 tsp
smoked paprika
1 tsp
ground coriander
1/2 tsp
ground turmeric
3/4 tsp
salt
2
tins (800g) chopped tomatoes
3/4 cup
oat cream
3
large portobello mushrooms (or 250g other mushrooms)
1
cauliflower
1 tsp
cumin seeds
1
block (~225g) extra firm tofu
Fresh coriander