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Heat 1 tablespoon of non-dairy butter or olive oil in a large skillet over medium. Add in the bay leaves, cinnamon, cardamom pods, and cloves. Toast until the spices are fragrant and golden.
Add in the diced onion and give it a stir, then add in minced ginger, garlic, and chiles. Cook for 1 minute. Add in paprika, turmeric, tomatoes, cashews, non-dairy yogurt, lemon juice, and ½ cup of water. Cover and simmer for 9-10 minutes until the tomatoes are tender.
Transfer to a blender and mix on high until smooth. If you don’t have a high-speed blender, strain the mixture or just add it directly back into the pan with 1 more cup of water.
Simmer for 5 minutes, then add cooked chickpeas, garam masala, coconut sugar, the rest of the non-dairy butter, and salt to taste. Simmer for another 5 minutes, then serve while warm with a side of rice, naan, cilantro, etc. Enjoy!