Step 1

Place all ingredients in the blender and blend into a very smooth paste without any added water.

Step 2

Use or refrigerate/freeze.

Step 3

Heat 1 tsp oil in a saucepan. Add half the curry paste and saute until it becomes a bit darker and very glossy. The paste should not taste raw.

Step 4

Add any protein or quick-cooking vegetable, including tofu, vegan meat substitute, cooked lentils, boiled potatoes, zucchini or cauliflower to the saucepan with two cups water or vegetable stock. Add a tablespoon of kasoori methi if you didn't add any to the curry paste and salt to taste. Cook 10 minutes or until the curry is quite thick. Add more water if needed. Finish with a tablespoon of vegan butter for a smooth mouth-feel.