INGREDIENTS
2
shallots
3 cloves
garlic
25 g
ginger
3 tbsp
coconut oil
3 tbsp
garam masala
1
lime (juice)
1 tsp
ground cilantro
1 tsp
cumin
1 tsp
chili pepper
1 tsp
paprika
1 tsp
white pepper
1 tsp
pepper
200 g
rice
2 tbsp
coconut rice
400 g
tofu
3 tbsp
tomato puree
100 g
sieved tomatoes
300 milliliters
coconut milk
2 tbsp
vegan butter
2 tbsp
plant-based yogurt
salt & pepper