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Halve and slice the tomatoes and onions. Heat the vegan butter with the rapeseed oil in the same pan as the chicken substitute. Fry the onions until translucent. Add the ginger/garlic paste, garam masala paste or spices and cashews and fry for 10 minutes.
Add the tomatoes and fry for another 10 minutes, stirring.
Pour in the water and vegan cream, add the cashews and simmer for another 10 minutes. Then puree smooth with a hand blender or in a blender and simmer for another 10-20 minutes on low heat.
While the sauce is simmering, heat plenty of oil in a pan. Dice the Vegan Chicken Filets Spicy Herbs from @greenlegend_official, add them to the pan and fry until golden brown and crispy on all sides. Add 1 tsp garam masala, deglaze with a few squirts of lemon juice and add 1-2 tablespoons of vegan yogurt, stirring while frying, then add to the sauce.
Serve with rice and naan and top with coriander or parsley. Enjoy!