Melt vegan butter in a large pan, then add sliced onions until browned – it will take around 10 minutes.
Pop in the whole spices and the powdered spices, stir well.
Pour in the cashew paste from the blender. Stir well. It will thicken quite quickly, so best to keep it over a medium heat.
Add in tofu. Pop in water, garam masala, salt and desiccated coconut.
Add in coconut cream, and then remove the whole spices. Adjust to taste then serve with rice and chapati.