Curry 4 vegan big franks or sausages 2 big button mushrooms, diced 1/2 eggplant, diced 1 packet tofu (200g) 1 tablespoon vegan butter (or cooking oil) 500 ml coconut milk 1 teaspoon coriander seed powder 1 teaspoon ground black or white pepper 1 tablespoon apple seasoning (mushroom or vegetable seasoning) Salt to taste 4 tablespoons vegan curry paste Maggi seasoning sauce or any vegan soy sauce (optional) ½-1 teaspoon coconut or apple juice Some bread to serve with curry
Side dish: Stir-Fry Vegetable Chinese snow peas 1/2 red bell pepper 1 tablespoon of vegan butter (or cooking oil) 1 cooking spoon of apple seasoning Maggi Seasoning Sauce or soy sauce coriander seed powder
