6 tbsp cashews, soaked in 500ml/2 cups boiling water for 10–15 minutes

1 onion, finely diced

1 fresh chilli, finely chopped (subst. 1 tbsp dried chili flakes)

2 tbsp ginger root, peeled and grated

2 cloves garlic, finely chopped

1 15oz can diced tomatoes

1 tbsp tomato paste

1 tbsp maple syrup

2 tbsp vegetable broth

1 tbsp lemon juice

200g firm tofu, cut into 2cm cubes

2–3 tbsp soya sauce

2 tbsp nutritional yeast (optional) 

Salt and pepper, to taste

1 cinnamon stick or ½ tsp ground cinnamon

½ tsp ground cardamom 

1 tsp chilli powder 

2 tsp ground coriander 

1 tsp ground fenugreek

Pinch ground cloves 

Fresh coriander/cilantro for garnish