To serve: basmati rice and cardamom podsfresh coriander
Instructions
Start by chopping the chilli and add it to a large frying pan over medium-high heat alongside the onion, garlic, ginger, tomato puree, all the spices and the margarine.
Once everything becomes fragrant (this will smell amazing in your kitchen!) add the coconut cream, chopped tomatoes and the 4 cardamom pods, crushed.
Bring everything to the boil and then simmer for 10 minutes.
Season to taste with the juice of 1 lime and salt. Add Oumph! The Chunk 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.
Voila, you’re done! Share with friends and family & enjoy!
Keyword vegan tikka masala, vegan tikka masala curry recipe