replaced the butter with coconut oil and the yogurt with cashew butter. End result was… alright, but not quite what I was looking for. I don’t know if I prefer the flavor of this one over the last batch, though i could remedy some of this by actually measuring any of my damn spices to figure out exactly what I need instead of just winging it 🙄
still vvvv tasty though. I’m gonna try a different yogurt substitute next time though 
I don’t really, unfortunately. I kind of just winged it based off of other recipes I had read and what I did making it from a box. I can give you a rough idea of what I did with most of the ingredients if that helps though?
sure that’ll help 😊 mainly i’m curious about what spices you’re supposed to use for a sauce like this?
the base of the curry was fairly simple, first I fried my onions in the pot until they were brown, then removed them and drained the oil, keeping it in the pot. Then I added my garlic and ginger to the pot and sauteed them for a bit. once they were good to go, i added my soya chunks, cashew butter that I failed to yogurtify, my spice blend, and a good bit of water to make it a stew like consistency, then I let that go for about 20-30 minutes. While that’s simmering, I take my onions, spread them onto a cutting board, then crush them with this uh… thingy I found in my roommates cooking stuff. idk what its called. you can just use a rolling pin or something. after the stew has simmered for a bit, add the crushed onions and simmer for another 5, then you’re ready to serve on top of fresh rice
mostly just running off of memory here, but in the top right spice bowl are my whole toasted spices. I had some star anise, cinnamon, cardamom pods, fennel, coriander, and cloves toasted and then ground. In the left spice bowl I had my already ground spices. Kashmiri chili powder, turmeric, mace, nutmeg, black pepper, cumin, ground ginger, and a small pinch of asafoetida powder, which in most languages has the well earned nickname “Devil’s asshole”. In the bottom right bowl is a bit of saffron as well. In addition, I also added some ratanjot powder while cooking but that’s mostly just for color
cool, thanks!