Curry Sauce, vegan without added fat

The thing about curry sauces that you order in restaurants is that they almost always have coconut milk in the ingredients which is a high fat food. The challenge has been to reproduce that part of the complex flavors which make up a good curry. For Easter we visited relatives for dinner who aren't eating a plant based diet exclusively so we took a fruit salad and a curry dish with brown rice to add to the meal and ensure that there would be heart-healthy options on the table.

Curry Sauce,
inspired by the recipe,"Tofu in Curry-Coconut Sauce", by Deborah Madison in her cookbook titled "Vegetarian Cooking For Everyone"

Ingredients:
1 cup mushroom broth
1 cup low fat almond milk
2 teaspoons coconut extract
2 tablespoons cornstarch
3 teaspoons Red Thai curry paste, green type would be fine too
1/2 mild chili pepper minced very fine, about 4 teaspoons
2 cups sliced mushrooms
1 cup chopped asparagus and/or any other vegetables you choose
1 cup chopped celery
Mix first five ingredients together with wire whip, poor into saucepan and bring to a simmer, add fresh minced chili pepper and other vegetables. Add celery after removing from heat so it stays crispy and a nice green color.

Rebecca's Chickpea Korma

Chickpea Korma

4 chickpea cutlets or other 'vegan meat'
1 tsp cardamom
3 cloves garlic
3 Tbsp ginger, fresh grated
1 tsp ground coriander
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp salt
1 1/2 tsp cumin
1/4 tsp allspice
1/4 tsp chili powder
1/4 tsp black pepper
2 cans chickpeas
2 cups mushroom broth
1 cup vegetable broth
1 small can tomato paste
7 oz soy yogurt

Mix vegetable broth with tomato paste, then combine everything except yogurt in 4 to 6 quart pot. Simmer over medium heat for 20 minutes. Stir in yogurt before serving. Serve over rice or with naan bread.