ingredients//

• 2 15.5 oz cans of chickpeas, drained & rinsed
• 1 13.5 oz can full-fat coconut milk
• 3 tbsp plant-based butter
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 1- inch piece ginger, grated
• 3 tbsp tomato paste
• 1/2 cup canned, crushed tomatoes
• 1/2 tsp garam masala
• 1 tsp ground cumin
• 1/4 tsp turmeric
• 1/2 tsp cayenne (can reduce to 1/4 if you’re sensitive to spice)
• Kosher salt
• Fresh cilantro, for garnish
• Rice, naan, or quinoa

method//

1. Heat a large skillet over medium heat. Add the vegan butter, and swirl it in the pan until it melts and bubbles start to form.
2. Add the diced yellow onion and cook in the melted butter for about 3-5 minutes or until the onion becomes translucent, tender, and lightly brown.
3. When the onion is tender and translucent, add the minced garlic and grated ginger and cook with the onions.
4. When the ginger and garlic have cooked in with the onions after a few minutes, it’s time for the masala! Add the garam masala, cumin, turmeric, cayenne, and kosher salt.
5. Cook the spices with the onions for about 2 minutes. Now add the tomato paste. Brown the tomato paste with the onions for a few minutes.
6. Now, add the canned, crushed tomatoes. Cook with the onions and tomato paste until the tomatoes darken and color and begin to reduce, about 5-7 minutes. You don’t want any of that “raw” tomato smell!
7. It’s time for the coconut milk! Add it in and cook with the tomatoes for about 5-10 minutes. Season to taste with salt.
8. Use an immersion blender or transfer to a blender and blend the curry to achieve a creamy, smooth consistency.
9. Finally, add the cans of chickpeas. Simmer the curry for about 5 minutes. Garnish with cilantro and serve with naan and/or rice.