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