If using canned chickpeas, drain and wash the chickpeas through water. Set aside.

Prepare the aromatics. For the ginger, I like to use a spoon to peel this.

Crush, roughly peel, and then roughly chop the garlic.

Dice the onion. Divide into 2 parts. I used 1 part for the base and the other part for stir-frying with the chickpeas.

Heat a large wok or skillet over medium.

Once hot, add the oil and melt the vegan butter. Stir-fry the onion, garlic, and ginger until aromatic.

Add in the spices: cumin seed powder, garam masala, red chili powder, and turmeric powder along with the cashews.

Pour in the diced tomatoes and water. Season with salt and sugar, to taste. I like to add sugar to counter the acidity from the tomatoes.

Mix well and then cover the wok/skillet and allow everything to come to a boil. Once it boils, lower heat to a simmer and leave for 5-8 minutes until the cashews have softened.

Transfer the mixture to a blender and blend until you get a smooth and thick puree.

In the same wok or skillet over medium heat, melt more vegan butter or add oil.

Stir-fry the onion and then add the chickpeas. Stir-fry the chickpeas for 2-3 minutes.

Add in the tomato-cashew puree into the wok. Add water in your blender to rinse off any excess puree (so nothing goes to waste!) and then pour it in the butter chickpeas in the wok.

Allow to simmer to come to a boil for 2-3 minutes. You can add more water if you prefer a runnier consistency.

Taste the curry and feel free to season with more salt/sugar to taste.

Turn off the heat. Garnish with fresh coriander.

Serve hot and enjoy with with naan, paratha, basmati rice, or any other carb of your choice! I served mine with store bought frozen paratha that I simply pan-fried.