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1
Preheat the oven to 350 degrees F (175 degrees C). Place cashews on a baking sheet lined with parchment paper.
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2
Roast in the preheated oven until slightly browned, 5 to 10 minutes. Leave oven on and transfer cashews to a bowl to cool. Retain parchment paper-lined baking sheet.
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3
Combine water, soy sauce, salt, and bay leaves in a large saucepan and bring to a boil, about 5 minutes. Reduce to a simmer.
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4
While broth simmers, combine wheat gluten, coconut flour, almond meal, chickpea flour, onion powder, cumin, garlic powder, salt, and fenugreek powder in a bowl. Add water and knead for 2 minutes. Allow dough to stand 5 minutes; knead again for an additional 2 minutes. Place seitan dough on a work surface and cut into 1/4-inch thick cutlets. Pound the cutlets flat using a kitchen mallet or rolling pin.
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5
Add seitan cutlets to the simmering broth. Cook at a low simmer, without vigorously boiling, for 15 minutes.
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6
Meanwhile, heat peanut oil in a 4-quart pot over medium heat. Add onion and shallot and cook for 3 minutes. Add garlic, ginger paste, and cayenne pepper; cook until onion is translucent, about 5 minutes more. Add tomatoes, cumin, coriander, turmeric, white pepper, and salt. Stir in lime juice and bring mixture to a boil, 3 to 5 minutes.
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7
Place cooled roasted cashews in the bowl of a food processor and blend to a coarse meal.
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8
Add 1/4 of the cashew meal to the pot with the onion mixture. Add coconut milk, coconut flour, and almond meal and reduce heat to low. Stir korma sauce until well combined.
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9
Fill a blender halfway with korma sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining korma sauce. Place pot over medium heat and bring to a simmer. Add fenugreek leaves.
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10
Cut about 2/3 of the seitan cutlets into 1/4-inch cubes and add to the pot with the korma sauce. Turn off heat and allow to stand for 10 minutes.
