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Soak 80g cashew nuts in boiling water for 15 minutes
Finely chop 1 medium white onion and mince 6 cloves garlic
Toast 1 tsp coriander seeds and 1 tsp cumin seeds in a pan
Add chopped onion and minced garlic to the pan
Add spice mix: 1 tsp sweet smoked paprika, 1 tsp cumin, 1 tsp coriander, and ¼ tsp black pepper
Stir in 1 tbsp tomato paste
Add 2 x 400g tins of chopped tomatoes, ½ tsp salt, and ½ crumbled veg stock cube
Add 700g drained and rinsed chickpeas to the curry
Crumble 250g firm tofu and add to the pan with 1 tsp cornstarch and ½ tbsp tamari
Add 2 large handfuls of fresh spinach and juice of half a lemon
Blend soaked cashews with juice of one lemon, 1 tbsp nutritional yeast, ½ tsp salt, 1 clove garlic, and 60-80ml water to make cashew cream
Stir cashew cream into the curry
Serve with brown rice or sourdough bread, topped with black sesame seeds, chilli flakes, and fresh coriander