Vegan Butter Chicken Lasagna Bake

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

2 tsp oil

½ cup thinly sliced onions

3 cloves of garlic minced

1 hot green chili such as serrano finely chopped

1 tsp ground coriander

½ tsp ground cumin

½ tsp ground cardamom

¼ tsp black pepper

⅓ tsp cayenne or indian red chili powder

½ tsp dried fenugreek leaves (optional)

2 cups ( 192 g) chopped mushrooms or about 4 to 5 oz. You can also use soy curls here, see notes for details

subheading: For the Sauce:

16 oz can ( 455 g) tomato puree (also can be called tomato sauce, use unseasoned)

14 oz can ( 395 ml) coconut milk or 1 ¼ cup cashew milk

1 cup ( 250 ) water or broth

7 to 8 regular lasagna sheets or 9 to 10 no boil lasagna sheets

½ tsp salt

cilantro for garnish

Directions at veganricha.com

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