Step 1: Drain and rinse chickpeas. Press tofu to remove excess water, then cut into 1-inch cubes. Dice onion and bell pepper. Mince garlic and ginger. Roughly chop tomatoes. Soak cashews in hot water for 5 minutes, then drain.

Step 2: Heat oil in a pot or deep pan over medium heat. Add diced onion, minced garlic, and ginger. Sauté until onion softens and turns translucent (3 minutes).

Step 3: Add chopped tomatoes and bell pepper. Stir in cumin powder, coriander powder, turmeric, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until tomatoes soften and break down.

Step 4: While the vegetables are cooking, blend the soaked cashews with 30ml water until a smooth paste forms (2 minutes). Add the cashew paste and coconut milk to the pan. Stir well to combine.

Step 5: Add the tofu cubes and drained chickpeas. Bring the curry to a gentle simmer, then reduce heat and cook for 5 minutes, allowing flavors to meld. Stir in garam masala. Garnish with fresh cilantro before serving.