1 Red Pepper (Finely Chopped)
300g Organic Rice
1 Large Courgette (Finely Chopped)
1 Tbls Tomato Puree
2 Carrots (Finely Chopped)
2 Tsp Ground Turmeric
1 Large Mushroom (Chopped)
2 Organic Vegetable Stock Cubes (I prefer kallo)
1 Garlic Clove (Finely Chopped)
1 Tsp Cumin
3 Shallots(Finely Chopped)
3 Floz Water
160g Smoked Organic Tofu
2 Heaped Tsp Curry Powder
700g Organic Passata
½ Tsp Raw Honey
4 Free Range organic Eggs
1 Tsp Oregano
1 Tsp Ground Coriander
Pre heat oven 190°C
Sauté shallots, garlic and Carrot on a medium heat until shallots are opaque and softened.
Add Red Pepper and Courgette Cumin, Oregano, Ground Coriander, Turmeric, Curry Powder and continue to fry for 5 minutes or until mildly softened.
Then add the passata, Tomato Puree, honey, Mushroom Ketchup, Organic Vegetable Stock Cubes and water and cook for a further 5 minutes. Adding salt and pepper to taste.
Whilst the sauce is reducing wash the rice in a sieve (This is important)
When the 5 minutes had elapsed, add the washed rice and tofu to the pan and stir through evenly.
Now transfer the sauce and rice mixture to a baking dish.
Mix 4 eggs together in a bowl.
Pour the mixture over the sauce and rice mixture evenly, spread as necessary.
Transfer to oven and bake for 1 Hour and 10mins approximately.
Check consistency to ensure all liquid has been absorbed.
Allow to cool for 10 Minutes. Serve and enjoy!