Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, minced ginger and minced garlic in a small bowl. Add 2 tbsp oil and mix into a paste.
Put the vegetarian chicken in a large bowl, add the spice paste and mix well.
Make the sauce
Heat the remaining 2 tbsp oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
When the oil sizzles, add the vegetarian chicken with the onions and fry for 2-3 minutes until the spice aromas are released.
Add the tomatoes, tomato paste, almonds, butter, sugar and the vegetable stock.
Stir and bring up to a simmer, then put the lid on the dish, turn the stove down to low leave to simmer for 20 minutes.
Complete your veggie korma
Remove the lid and add the coconut cream. Stir through. Season to taste.
Simmer for a further 5 minus or until it reaches your desired thickness.
Serve with rice, naan and a scattering of fresh coriander.
Video
Notes
You don't need to buy coconut cream especially for this recipe. Coconut cream naturally rises to the top in the can as long as it hasn't been jostled.Just pop the can in the fridge for an hour to firm the contents up a bit, then open and scoop the coconut cream off the top. You should be left with half a can of coconut water, which you can use in your next smoothie!