INGREDIENTS
30 ozs
chickpeas
1/2 Cup
coconut yogurt
1 Tsp
lemon juice
1/4 cup
shallot
1 Tsp
garlic
1 Tsp
garam masala
1 Tsp
chili powder
1/2 Tsp
cinnamon
1/2 Tsp
turmeric
1/2 Tsp
cumin
1/2 Tsp
ground ginger
1/2 Tsp
paprika
1/4 Tsp
pepper
2 TBs
vegan butter
3/4 cup
tomato sauce
1/2 cup
full-fat coconut milk
1 TB
tomato paste
1 TB
arrowroot starch
1 serving
parsley
1 serving
basmati rice
1 serving
naan
1 serving
roasted potatoes