Step 1

Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, ginger and dry seasonings. Cook down for 3 minutes.

Step 2

Pour in the crushed tomatoes, coconut milk and soy sauce. Bring to a boil, add in the chickpeas, lower the heat and simmer for 15 minutes. The sauce should thicken as it simmers. Stir in the cilantro, taste and adjust the seasonings as needed.

Step 3

Serve hot over rice with naan on the side.