Step 1

Heat the vegetable oil. Add the onions and garlic and saute until the onion starts to brown.

Step 2

Add the ginger garlic paste, saute for 30 seconds, then add the powdered spices--turmeric, coriander, cayenne and paprika. Mix well, then add the tomato paste and saute for a couple of minutes until the tomato darkens a bit.

Step 3

Crumble in the vegan sausage and mix well. Saute for a couple of minutes until some of the fat oozes. If using lentils instead of the meat, saute a couple of minutes and proceed to the next step.

Step 4

Add the vegtables--turnips, potatoes, carrots, bell peppers and zucchini. Season with salt, mix well, and add 2 cups of the vegetable stock. Cover the pan and let the veggies cook over medium heat for about 10-15 minutes or until they are tender. Once the veggies are cooked, you can add more vegetable stock or water if you want a thinner curry.

Step 5

Add the kitchen king masala or, if using garam masala, add that and the kasoori methi, crushed between your palms. Mix well and season with more salt as needed.

Step 6

Turn off the heat. Garnish with cilantro and serve hot.