Coconut pea and mint curry

Instructions

1. 1

   Prepare by soaking the soy chunks with hot vegetable stock to soften and infuse with flavor. Soak for 10 minutes.

2. 2

   Add oil to a non-stick pan and add onion, garlic, ginger as well as all spices except the garam masala. Sauté and roast the spices over medium heat until the onions have softened.

3. 3

   Deglaze the pan with three tablespoons of vegetable stock. Stir well and add the drained soy chunks. Add the garam masala as well and stir until combined.

4. 4

   Next, add the tomato sauce and coconut milk. Let cook for 15 minutes with the lid on.

5. 5

   Remove the lid and add the frozen peas and lemon juice. Stir and let simmer on low heat without a lid to thicken.

6. 6

   Serve with wholegrain rice and top with fresh mint.