Vegan Chickpea Masala Alternative to Butter Chicken Recipe

Inspired by Vegan Richa Indian Butter Tofu Paneer and Ceara’s Kitchen Vegan Butter Chicken

Ingredients:

• 1 onion. chopped
• 2 cloves garlic, minced
• 1 green chile, mined
• 2 tsp garam masala
• 2 tsp ginger (or 1 inch ginger, mined)
• 2 tsp turmeric
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp fenugreek leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1 cup vegetable broth
• 15 oz crushed tomatoes
• 1 T date sugar (or 1 pureed date)
• 1/3 c raw cashews, soaked in hot water for 30 minutes
• 1 15oz can chickpeas

cashew cream for garnish

Instructions:

1. Saute onions in a dry pan for about 10 minutes, then add garlic, green chile, and spices and cook for about 5 more minutes or onions are soft and golden.
2. Add vegetable broth and crushed tomatoes and simmer for about 5 minutes.
3. Strain cashews and blend with 1/2 cup of the sauce then add back to the sauce.
4. Add chickpeas and simmer for 5 minutes.
5. Top each serving with 1-2 T cashew cream. Serve over brown rice.

For the naan:

1. Combine 1/2 cup nut milk with 1/2 almond flour and 1/4 c tapioca flour.
2. Pour half into a lightly greased (hot) small pan and cook for 4 minutes (until the dough bubbles), then flip and cook another 4 minutes.
3. Repeat with other half of the batter.