Spice Mix

½ cup diced shallot

2 teaspoons vegan butter

1 teaspoon masala

1 teaspoon curry powder

1 teaspoon cumin seed

½ teaspoon fenugreek

½ teaspoon fennel seed

1 teaspoon fresh finely grated ginger

¼ teaspoon coriander seed

¼ teaspoon chili powder

4 cardamom pods (only use the seeds, so open pods and remove the seeds)

Herbs

1 tablespoon chopped fresh Thai basil

1 tablespoon chopped fresh cilantro

Curry 

2 cloves garlic, finely chopped

2 tablespoons nutritional yeast flakes

2 teaspoons vegan chicken style seasoning

2 tablespoons tomato paste

1 ½ cups diced potatoes

½ cup diced bell pepper

½ cup diced celery

1 cup cooked chickpeas/garbanzo beans

2 cups water

¼ cup coconut milk

1 cup tofu, diced

 

 

Steps

1. Make the spice mix: In a large pot, melt vegan butter. Sauté shallot in butter for one minute over low heat. Add garlic and the remaining spices. Sauté while stirring continuously for 30 seconds.
2. Make the curry: Add the tomato paste, water, nutritional yeast, and chicken-style seasoning. Stir well. 
3. Increase the heat to medium and add potatoes, bell peppers, and celery. Cook for 15 minutes. 
4. Add the chickpeas and coconut milk and cook for another 5 minutes. 
5. Add the tofu and stir gently. Be careful not to crush the tofu. Reduce heat to low and cook for 10 minutes. 
6. Five minutes before serving, add the herbs. Adjust seasoning to taste, if desired.