• Heat oil in a Dutch oven or pot over medium-high heat. Add the leeks or onions, curry leaves and salt and ground black pepper to taste. Saute until the leeks or onions begin to brown.
• Stir in the ginger garlic paste and saute for a minute longer.
• Add the tomatoes and mushrooms to the pot. Mix well.
• Add the coconut milk to the pot followed by the curry powder and paprika, if using (I use the paprika just for color because the curry powder already has enough heat). Bring to a boil.
• Stir in the vegan chicken bits and bring the curry back to a boil. You can add up to a cup of water to thin it out.
• Once the curry comes to a boil, reduce heat to simmer and stir in the tamarind paste. Mix well, cover, and let the curry simmer for five more minutes.
• Add cilantro, mix it in and check if more salt and ground black pepper are needed. Turn off heat and serve the vegan chicken curry hot or warm.

To make this recipe with the basic tomato onion sauce

• Heat oil, add the curry leaves and stir for a minute in the oil, then add 1 ½ cups of the tomato onion sauce. Once the sauce boils, proceed with the mushrooms in step 3.