Step 1
Preheat the oven to 350 degrees F (175 degrees C). Place cashews on a baking sheet lined with parchment paper.
Step 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.
Step 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.
Step 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.
Step 5
Add seitan cutlets to the simmering broth. Cook at a low simmer without vigorously boiling for 15 minutes.
Step 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.
Step 7
Place cooled roasted cashews in the bowl of a food processor and blend to a coarse meal.
Step 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.
Step 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.
Step 9
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.