Soy Chunk Cashew Butter Curry

Prep the soy chunks

1. Soak the soy chunks in the just boiled vegetable stock for 10 minutes until fully rehydrated
2. Drain well and squeeze firmly to remove excess water
3. Set aside on a clean tea towel to steam dry for a few minutes

Brown soy chunks

1. Heat a small drizzle of oil or butter in a large frying pan over a medium heat until hot
2. Add the soy chunks and cook, leaving them undisturbed for a few minutes to colour
3. Turn and repeat until golden all over
4. Remove and set aside

Build the base

1. Heat another small drizzle of oil or butter in a wide pan over a medium heat
2. Stir in the garam masala, cumin, coriander and chilli powder and cook for a minute until the spices smell toasted and aromatic
3. Add the onion with a generous pinch of salt and cook for 10–12 minutes until very soft and lightly caramelised
4. Add the garlic and ginger and cook for 1–2 minutes until fragrant
5. Stir in the tomato purée and cook for 1–2 minutes to deepen the flavour

Finish the curry

1. Stir through the cashew butter and passata
2. Refill the passata jar just over halfway with water and add to the pan
3. Simmer for 8–10 minutes until thick, glossy and reduced
4. Add the soy chunks back in and stir to coat
5. Loosen with a splash of water if needed - the sauce should be rich but spoonable
6. Taste and season well with salt and adjust spice if needed

Serve

1. Cook the basmati rice according to your preferred method
2. Spoon the curry over the rice
3. Finish with coriander and flaked almonds or toasted cashews if you like
4. Serve hot