Method:
- Rehydrate the Plant Protein Dehydrated Pieces according to the manufacturer's instructions.
- Toast the whole cumin seeds in a large saucepan over a medium heat until fragrant.
- Add the ginger and garlic and cook for 1 minute.
- Stir in the tikka masala curry powder and tomato paste, cooking for a further minute.
- Add the sliced peppers and cook for 3–4 minutes until beginning to soften.
- Stir in Kwerky.
- Add the coconut milk and vegetable bouillon, mixing well.
- Stir in the rehydrated Plant Protein Pieces and simmer gently for 15–20 minutes, allowing the sauce to thicken and the flavours to develop.
- Finish with freshly chopped coriander before serving.
