INGREDIENTS
200 g
Broccoli or kale or fine green beans, tender stem
165 g
Chickpeas, cooked
1/4 tsp
Chilli flakes, hot
1 tsp
Coriander, ground
1
Coriander
4
Garlic cloves
30 g
Ginger, fresh
1/2
Lemon or lime, juice of
1
Yellow onion
200 g
Tofu, firm or extra firm
30 milliliters
Soy sauce or tamari
2 cups
Rice, cooked
4
Cardamom pods, green
1/2 tsp
Cinnamon
1/8 tsp
Cloves, ground
1/4 tsp
Fennel seeds, ground
1
heaped tsp Garam masala
1 tsp
Maple syrup or sugar
1/8 tsp
Nutmeg, grated
1 tbsp
Poppy seeds
1/2 tsp
Sea salt, fine
1
heaped tsp Turmeric
2 tbsp
Oil
20 g
Almond flakes + more
1/2 tsp
Cumin, ground
20 g
Desiccated coconut
2 tbsp
Yogurt, vegan
8
Curry, dried leaves