Step 1

In a deep sauce pan, or pot, warm up about a tsp of canola oil.

Step 2

Add your seeds, and warm them up until they start sizzling.

Step 3

Add your chopped onion and cook until they become a little transparent.

Step 4

Now add your coconut cream, tomato paste, chutney and chickpeas and stir. Add the rest of your spices and stir.

Step 5

Cook for about 10 minutes or until the sauce thickens and add Tofu. And cook for another 5 minutes.

Step 6

Add salt and pepper to your taste.

Step 7

Using your hands break the fresh coriander and garnish.

Step 8

Serve warm with some flat bread and enjoy.