Smoky, spicy and delicious 🌶️🔥 Meet this vegan take on a classic restaurant curry: a rich creamy, tomato based sauce is infused with real fire (yep, we’re using a cinnamon stick to smoke it!) and served over pan-fried tofu. #VeganDinner #IndianCurry #SmokyFlavor #EasyVeganMeal Ingredients For the Angara Spice Mix * 1 tablespoon ground coriander * 1/2 teaspoon ground cumin * 1 teaspoon black pepper * 1/4 teaspoon ground cloves * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground cardamom * 2 tablespoons almond flour optional For the Tofu * 14 ounces firm or extra firm tofu pressed for 15 minutes and then torn into 3/4” organic shapes * 1 1/2 teaspoons of the angara spice mix * 1/4 teaspoon salt * 1/2 teaspoon Kashmiri chili powder * 1 tablespoon cornstarch or other starch * 1 teaspoon oil For the Sauce * 2 teaspoons oil * 1 1/2 cup chopped red onion * 1/4 teaspoon salt * 1 black cardamom pod opened slightly * 1 bay leaf * 1 or 2 whole clove * 2 tablespoons ginger garlic paste or use 5 cloves garlic, minced, and 1” ginger, minced * 1 teaspoon dried fenugreek leaves * 1/2 cup chopped tomatoes * 1/2 cup tomato puree (canned) or unseasoned tomato sauce * 2 tablespoons Kashmiri chili powder * 1/2 cup non-dairy yogurt * 1/4 teaspoon salt * 1 cup water or stock or use non dairy milk for creamier To Smoke the Curry * 1/2 teaspoon smoked paprika * 2 teaspoons oil * 2 inch cinnamon stick Garnishes * cilantro, lemon juice