1 tbsp hemp oil (or other oil of choice)
½ head broccoli
½ head cauliflower
1 red pepper
100g baby corn
¼ tsp salt
½ tsp black pepper
1 tbsp hemp oil (or oil of choice)
1 large onion
3 cloves garlic
1 inch piece ginger
1 tbsp tomato puree
2 heaped tbsp curry powder
1-2 tsp chilli powder (depending on how hot you like it)
½ tsp tumeric
1 tsp cayenne pepper
1 tsp cumin
1 tsp ground coriander
1 tbps coconut sugar (or other of your choice)
1 tbsp white vinegar
2 tins chopped tomatoes
200ml vegetable stock
1 tin chick peas
15g fresh coriander
300g silken tofu
½ tsp cumin
¼ tsp salt
1 green chilli
1 handful fresh coriander
1 handful fresh mint
Preheat the oven to 180 degrees Celsius.
Chop the vegetables for roasting and toss in the oil, salt and pepper. Place in a large roasting tin and cook for 30 minutes.
Meanwhile, in a large pan on the hob, heat the oil and fry the chopped onion for 3 minutes.
Add the crushed garlic, peeled and grated ginger and chopped chillies and fry for 2 more minutes.
Add the tomato puree, curry powder, spices, sugar and vinegar and stir well, cooking for another minute.
Add the chopped tomatoes, stock and drained chick peas. Cook for 5-10 minutes on low.
Add the juice of a lime and most of the chopped fresh coriander.
When the vegetables are done, add them to the sauce, stirring to coat them fully. Cook for 5 more minutes.
While this cooks, put the tofu, cumin, salt and lemon juice in a high speed blender and process until smooth. Grate the cucumber into a bowl and add the chopped chilli and herbs. Stir in the tofu mix to make the raita.
Serve with rice and poppadoms. If you have leftovers, they freeze well or are great heated up the following day!
Nutrition (served without rice or poppadoms):