Measurements

• 1 can
• 2 tbsp vegan butter
• 1 large onion
• 3 cloves garlic
• 1 inch ginger
• 2 large tomatoes
• 1/4 cup cashews, soaked and blended into a paste
• 2 cardamom pods
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp chili powder
• Salt to taste
• 1/4 cup coconut cream
• Fresh cilantro, chopped, for garnish
• 1 tbsp lemon juice

Preparation Method

• Heat the vegan butter in a large pan over medium heat.
• Add the cumin seeds and cardamom pods, and sauté until fragrant.
• Add the chopped onions and sauté until they turn golden brown.
• Stir in the minced garlic and grated ginger, cooking for another minute.
• Add the pureed tomatoes and cook until the mixture thickens and the oil starts to separate.
• Mix in the cashew paste, ground coriander, turmeric, garam masala, chili powder, and salt.
• Cook for 2-3 minutes.
• Add the chickpeas and stir well to coat them with the spice mixture.
• Pour in the coconut cream and simmer for 10-15 minutes, allowing the flavors to meld.
• Stir in the lemon juice and adjust seasoning if necessary.
• Garnish with chopped cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.