Vegan Lasooni Chicken Curry

Older Vegan (that doesn't mind the odd lapse) that finds cooking about finding flavours, textures, combinations of food that work for yourself. Anyone else is a bonus!

subheading: For the Tofu:

14 ounce ( 400 g) firm or extra firm tofu

½ teaspoon garlic powder

½ teaspoon Kashmiri chili powder or paprika or use ¼ teaspoon cayenne

¼ teaspoon salt

2 tablespoons corn starch

subheading: For the Red Sauce:

⅓ cup ( 43 g) raw cashews soaked for at least 15 minutes in hot water, see notes for Nutfree option

⅓ cup of roasted red bell pepper

1 cup ( 236.59 ml) water

subheading: For the lasooni sauce:

2 teaspoons oil

½ teaspoon cumin seeds

2 bay leaves

1 inch cinnamon stick

8 cloves of garlic finely chopped

2 teaspoons dried fenugreek leaves

1 teaspoon Kashmiri chili powder or use ¾ teaspoon paprika

⅛ teaspoon white pepper

½ teaspoon freshly ground black pepper

¾ cup of chopped white or red onion

1 inch ginger julienned. Reserve some of it for garnish

½ to 1 cup ( 118.29 ml) of water or non dairy milk

½ teaspoon salt

Cilantro and pepper flakes for garnish

Directions at veganricha.com

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