Heat 1 tbsp of oil on medium-high heat in a deep pan. If using raw cashews, add them in first and stir until they start to turn golden brown in color.

Next, add the onions and saute until they start to caramelize.

Add the garlic and ginger. Saute for a couple of minutes until they start to soften and become fragrant.

Add the canned or fresh tomatoes and salt to taste. Cook for 5 minutes, then remove from stove.

Carefully transfer the mixture to your blender (be careful, it will be hot!) and combine with cashew butter (if not using fresh cashews). Blend until smooth. You can also add some of the vegetable stock or water if needed to make the blending easier. (Option to use an immersion blender here.)

In the same pan, heat 1 tbsp of oil. Once hot, add the spices and saute for about 30 seconds until aromatic.

Add the tomato paste and stir well to combine.

Pour the tomato mixture from the blender in and add the water or stock. Stir well and simmer for 10 minutes. The longer you cook, the thicker your gravy will be.

Add the chopped tofu and peas. Cover and cook for 5 minutes.

Garnish with coriander and serve with Everiday GF Pita Bread or Everiday GF Almond Flour Tortilla Wraps.