Heat the vegetable or avocado oil in a large pan or skillet over medium heat.
Once the oil is hot, add the chopped onion to the pan.
Sauté until the onion becomes translucent, approximately 5-7 minutes.
Add the minced garlic and ginger to the pan.
Stir well and cook for about a minute until the aromatics become fragrant.
Now, add all the ground spices - paprika, cayenne pepper (if using), garam masala, cumin, and turmeric to the pan. Stir the spices around to mix them well with mixture.
Cook for another minute until the spices are well toasted.
The base sauce
Pour in the tomato puree.
Mix it well with the other ingredients in the pan and let it simmer for about 5 minutes.
The tomato should reduce and combine well with the spices to form a paste-like texture.
Add one cup of water and bring the mixture to boil. This process allows the spices to get cooked and turns with the wholesome flavors.
Allow this mixture again to reduce to thicker consistency.
Adding chickpeas
Now add chickpeas, salt, and almond milk.
Reduce the heat to low and let the curry simmer for about 10-15 minutes or until it reaches your desired consistency.
Taste the curry and adjust the seasoning if necessary.
Garnish with chopped cilantro leaves.
Your almond milk curry is ready to serve! It pairs perfectly with basmati rice or naan bread.
Enjoy your meal!
Notes
If the curry is too thick, you can add a bit more almond milk or water to reach your desired consistency.Store almond milk curry for up to 3-4 in the refrigerator and up to 3 months in the freezer.