1. In a blender pitcher, combine ingredients in block one and process until smooth. Pour into heated stock pot and heat until simmering. Take care to scrape bottom regularly to prevent scorching. Simmer 10 minutes

2. In a non stick pan, heat olive oil and add spices in block 2. Allow to sizzle and toast without burning - 3-4 minutes. Be careful! it’s very easy to burn the spices. Transfer spices to the boiling tomato mixture. Continue to simmer 5 minutes more

3. Add chickpeas and soy curls to tomato spice mixture, simmer 5 minutes

4. In a blender pitcher, combine ingredients in block 4 and process on highest setting 2 times to avoid cashew grit. Pour into tomato spice chickpea mixture. Simmer 5 minutes, taking care to scrape bottom regularly to prevent scorching. Lower heat to prevent hot lava bubbles from hitting you

5. Remove from heat, stir in spinach and fenugreek. Pack 440 grams of curry in 24 ounce paper box containers. Containers will not be full; use scale to ensure correct amount is packaged. Top each serving with a heaping tablespoon of chopped fresh cilantro

6. Salt amount is assuming salt-added canned chickpeas. Add more salt as needed if starting from dried chickpeas