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Place the cashews and ¾ cup of broth into a blender or food processor fitted with an s-blade. Blend to a smooth paste.
Melt the butter in a large skillet over medium heat, then add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
Add the seitan to the skillet. Cook the seitan with the onion, stirring frequently, until it begins to brown, about 5 minutes.
Stir in the garlic, ginger, garam masala, cumin, and paprika. Stir to coat the seitan with the spices and continue cooking everything for about 1 minute, until very fragrant.
Stir in the remaining ¾ cup of broth, diced tomatoes, and tomato paste.
Raise the heat and bring the liquid to a boil. Lower the heat and simmer everything for about 10 minutes, stirring occasionally.
Stir in the cashew mixture. Continue cooking everything until the sauce comes back up to a simmer.
Remove the skillet from heat and season the curry with salt and pepper to taste. Sprinkle with fresh cilantro.
Serve with basmati rice.