• 1 teaspoon cumin seeds
• 1 large white onion finely chopped
• 2 medium-sized garlic cloves finely chopped or minced
• 2 tablespoon extra virgin olive oil
• 1.5 teaspoon tomato paste
• 2 teaspoon sun-dried tomato paste
• 1 teaspoon salt
• ½ teaspoon Kashmiri red chilli powder sub with regular chilli powder
• ¾ teaspoon coriander powder
• 200 ml vegetable stock I used Kallo organic vegetable stock cube mixed with boiling water
• 150 ml canned full-fat coconut milk

To roast

• 5 large red peppers roughly sliced
• extra virgin olive oil to drizzle
• ½ teaspoon salt
• ½ teaspoon pepper

Toppings optional

• 1 teaspoon coconut cream
• ½ teaspoon extra virgin olive oil
• fresh basil for garnish
• croutons