Butter Chickpea Tikka Masala

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 can (14.5 oz) Crushed Tomatoes
• ⅓ cup Raw Cashews
• 1 whole Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Sweet Paprika
• ½ tsp Ground Turmeric
• 1 tbsp Coconut Oil
• ½ cup Full-fat Coconut Milk
• ¼ cup Fresh Cilantro
• 2 cups Basmati Rice

1. 1Cook basmati rice according to package directions.
2. 2Blend soaked cashews with ½ cup water until completely smooth. Set aside.
3. 3Heat coconut oil in a large pot over medium heat. Sauté onion 5 minutes until softened.
4. 4Add garlic, ginger, garam masala, cumin, paprika, and turmeric. Stir 1 minute until fragrant.
5. 5Add crushed tomatoes and simmer 8 minutes. Stir in cashew cream and coconut milk. Simmer 2 more minutes.
6. 6Add chickpeas and cook 5 minutes until heated through and sauce is thick and creamy. Season with salt to taste. Serve over rice topped with cilantro.