This is such an easy Indian recipe from Vegan Richa – great for a tasty weeknight dinner, and comes together very quickly.
Some changes I made:
– subbed 1 tsp of ground fenugreek for the leaves
– subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
– skipped the cashews and used a whole can of coconut cream (full fat)