1/2 cup shallot

2 teaspoons vegan butter

1 teaspoons masala

1 teaspoons curry

1 teaspoons cumin seed

1/2 teaspoons fenugreek

1/2 teaspoons fennel seed

1 teaspoons of fresh ginger chopped finely

1/4 teaspoons coriander seed

1/4 teaspoons chili powder

4 cardamom pod ( open pod and extract the seeds, use only the seeds)

1 Tablespoon Thai basil chopped

1 Tablespoon cilantro chopped

2 cloves garlic chopped finely

2 Tablespoons nutritional yeast flakes

2 teaspoons Vg chick’N style seasoning

2 Tablespoons tomato paste

1-1/2 cup diced potatoes

1/2 cup diced bell peppers

1/2 cup diced celery

1 cup cooked Garbenzo beans

2 cup water

1/4 cup coconut milk

1 cup diced tofu

Directions

Sauté shallot with the vegan butter for 1 minutes on low heat then add garlic , all your spices stir continually for 30 seconds then add the tomato paste and the 2 cups of water and the nutritional yeast flakes and chick’n style seasoning stir well then add potatoes, bell peppers, celery cook on medium heat for 15 minutes then add Garbenzo beans and coconut milk. Cook for another 5 minutes add the tofu stir with caution for we do not want the tofu to be crush . Cook for another 10 minutes on low heat. 5 minutes before the end of your preparations go ahead and add your herbs . Rectify flavors if needed.

Bon appetite!