• 2tspvegetable oil (I use grapeseed)
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1bay leaf
• 8garlic cloves, coarsely chopped
• 1large red onion, chopped
• 1inch knob ginger chopped
• 1/3 tsp turmeric
• 1/2 tsp cayenne pepper
• 1tspgaram masala
• 3med tomatoes chopped
• 1/4 cup raw cashews
• 1/2-1 tsp salt (according to taste)
• 1cupof non dairy milk (or water for a less rich sauce)
• 10.5 tsp dried fenugreek leaves (or 1/2 tsp of dried fenugreek seeds)
• 1/2 tsp sugar
• chopped coriander
• Plus whichever veg or meat replacement you prefer. I used chick peas, mushrooms and green beans but you can add seitan, tofu, quorn pieces, legumes, any veggies you have lying around!

Instructions

1. 1

   Heat oil in large skillet

2. 2

   Add cumin, coriander seeds and bayleaf - cook for 1 minute

3. 3

   Add garlic til slightly browning on edges

4. 4

   Add onions and ginger and cook until golden

5. 5

   Add turmeric, cayenne and garam masala and mix for a minute

6. 6

   Add tomatoes, cashews and salt and cook until tomatoes have broken down and saucy (about 5 mins)

7. 7

   Cool slightly then add to blender

8. 8

   Blend with milk until smooth

9. 9

   Pour sauce back into skillet and heat over medium heat

10. 10

    Stir in veggies / legumes / meat replacement, fenugreek and sugar

11. 11

    Reduce heat and cover - sauce will thicken

12. 12

    Once veggies etc. cooked (depends on what you are using), taste for seasoning, garnish with coriander leaves and serve with rice and roti!