Vegan Butter Chick’n Curry

Ingredients

• 2/3 pound extra firm tofu
• 1 1/2 cups white beans tin any, inc. liquid from tin such as haricot
• 1 1/4 cups vital wheat gluten
• 5/8 cup cold water
• 2 tablespoons nutritional yeast
• 2 teaspoons white miso paste or MSG optional
• 1 1/2 teaspoons salt or 1 vegan chicken-style stock cube, such as Massel
• 3 tablespoons vegetable oil or sunflower
• 2 1/4 pounds seitan chick'n, cubed recipe above
• 2 tablespoons oil any flavourless, such as sunflower or vegetable oil
• 1 teaspoon chilli powder Kashmiri chilli is best
• 1/2 teaspoon turmeric
• 2 cloves garlic crushed
• 13/16 inch ginger piece of, peeled and grated
• 1 teaspoon fennel seeds ground
• 2 tablespoons vegan butter your favourite
• 1 large onion chopped
• 4 cloves garlic chopped
• 13/16 inch ginger piece of, peeled and grated
• 1/4 teaspoon nigella seeds kalonji seeds
• 2 red chillies chopped
• 1 tablespoon tomato paste concentrated
• 2 11/16 cups fresh tomatoes chopped
• 1 tablespoon coriander seeds ground
• 2 teaspoons Garam Masala
• 1 teaspoon cardamom seeds
• 5 green cardamom pods
• 1 tablespoon smooth almond butter
• 7/8 cup coconut milk plus more for drizzling on top
• 2 teaspoons kasoori methi rubbed between your palms until fine plus more for garnishing
• 1 tablespoon light brown sugar or agave
• 1 1/2 teaspoons salt
• 2 tablespoons fresh coriander chopped