Serves four or five as part of a large meal
2 tbsp vegan margarine
2 white onions, chopped down small
4 cloves garlic, chopped small
3 tbsp freshly grated ginger- leave the skin on, it's where all the flavour is
1 tsp cumin seeds
1 tsp cinnamon
2 medium tomatoes, diced
2 red chillies, chopped small
Salt and pepper
1 1/2 cups of vegan yoghurt (soy can work here as the dish is quite sweet)
2 tbsp lemon juice
1 1/2 tsp turmeric
2 tbsp garam masala
2 tsp ground cumin
1 cup vegetable stock
1 1/2 cups of vegan cream, plus a little for serving if you like
1 1/2 tsp tomato paste
3 tbsp ground almonds
3 tbsp desiccated coconut
1 pack of Fry's chicken strips / pieces of Cauldron tofu /smoked tofu / other chicken replacements- buy enough for four people
Slices of lemon or lime and coriander leaves for serving
Heat the margarine in a large, wide frying pan or wok. Add in the onions and sweat until translucent. Then add the garlic, ginger and cumin seeds and cook until the onions are just turning brown.
Add the cinnamon, tomatoes, chilli and some seasoning, then the chillies, and cook for another 10 minutes until everything has softened down.
While that's happening, blend or whisk together the yoghurt, lemon juice, turmeric, garam masala and cumin seeds, and then pour into the onion pan, along with the vegetable stock. Bring the mixture to the boil, then turn down the heat so it is just simmering. If you want to cook tofu or vegan chicken pieces in the sauce, I'd add them in now. Cook like this for 30 minutes, stir at the edges and bottom of the pan so the mixture doesn't burn- but stickier bits will just make this tastier.
Now add in the cream and tomato paste, and leave it for another 10 minutes. If you're grilling vegan chicken pieces, put them in the oven now.
Finally sprinkle in the almonds and coconut and stir through. Check for seasoning- you may want to add a bit more lemon juice. Serve by arranging a dish of the chicken pieces and then pouring the sauce over the top, with a drizzle of soy cream and some chopped coriander and lemon wedges, or if you've combined the fake meat already, use a deeper dish and just top with the soy cream, coriander and lemon wedges.