1 block extra-firm tofu diced in cubes
3 green cardamom pods
1-inch piece of cinnamon
1 tablespoon cumin seeds
1 tablespoon oil
1 tablespoon coriander powder
1/2 tablespoon grated garlic
1 tablespoon grated ginger or powder
1 small onion, finely chopped
1 large tomato, finely chopped
1/2 cup tomato paste
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
1 tablespoon dry fenugreek leaves)
2 teaspoon sugar or maple syrup
2 cups vegetable stock, or more
1/4 cup cashew nuts
1 tablespoon coconut butter
1 tablespoon lemon juice
Fresh green coriander and parsley for garnish
1. Heat the oil in a saucepan, add cumin seeds when they sputter add cardamom, cloves, peppercorns and cinnamon. Saute for a minute over medium-high heat.
2. Add the chopped onions and sprinkle with salt and saute until the onions start to be golden brown.. Add ginger and garlic pastes, fenugreek and cashew nuts, saute for another minute. Add the tomato paste, powdered coriander, turmeric, and chilly powder. Saute the mixture until the tomatoes turn really soft and melt into the saucepan. If the mixture starts to get too dry before the tomatoes are done, add some water and continue cooking.
3. Turn off the heat and let the mixture cool once the mixture is ready. Pour into a blender and add a cup of vegetable stock. Blend to a smooth paste. Pour the blended paste back into the saucepan, turn on the heat, add the remaining vegetable stock if the mixture is thick, and bring to a simmer.