For the Veggie Pieces “XL” marinade:
Mix the Veggie Pieces “XL” with the natural yoghurt, ground almonds, two crushed garlic cloves, grated ginger, lemon juice, paprika, garam masala spices, red peppers, and a dash of oil.
Refrigerate for at least 2 hours.
For the creamy sauce:
In 20 g of oil, soften the finely chopped onions along with the remaining clove of garlic.
Add the ketchup, 100 ml of water, and allow to evaporate.
Add the tin of peeled tomatoes and gently simmer.
After 10 minutes, blend the sauce until nicely smooth and thick.
Meanwhile, dry bake the Veggie Pieces “XL” with the marinade in the oven or in a frying pan.
Once golden brown on all sides, add them to the creamy sauce.
Serve piping hot.