Directions

1. 1. Saute onions, garlic and ginger in vegetable oil until onions are translucent.
2. 2. Add in the chili peppers and let those fry a little. Throw in the curry paste and stir until fragrant.
3. 3. Add tomatoes, carrot, zucchini and eggplant. Simmer 10 min.
4. 4. Add textured soy protein, chickpeas and coriander paste, mix well. Simmer 5 min.
5. 5. Serve sprinkle with white and black sesame seeds.