Chop the onion and mushrooms.

Mince, garlic, and ginger.

In a pan, add the vegan butter and heat it till it bubbles slightly. Then add the onions and sauté for two minutes. During this time, you can add some salt, the turmeric and chili powder.

Add the cumin and coriander, sauté for a minute on medium. At this time add some water so the spices cook well and the raw smell goes away. Cook for about 2 minutes.

Add a little more salt if you’d like then pour half a can of the tomato sauce. Mix well and then saute for 2 minutes on medium low. Cover and cook another 2-3 minutes so the sauce blends well with the spices.

Open the lid and add the jackfruit and the mushrooms. Add the remaining tomato sauce, stir well and cover and cook for 8-10 minutes on low so the mushroom cooks down, and the spices are incorporated in the jackfruit and the mushrooms.

Open the lid and add the chickpeas, coconut milk, sugar and garam masala.

Open and add the dried fenugreek leaves and stir well. Cover and cook for 2 minutes on medium low. Then open the lid and add cilantro.

Serve in a bowl and pair with naan or rice.