Chana Makhani - Creamy Chickpea Curry

Chana Makhani Ingredients:

2 packs of NuPasta fettuccini
1 14 oz can chickpeas, drained rinsed
1 cup diced potatoes
2 medium onions, fine diced
3-5 cloves garlic, minced
1-2" piece of ginger (about equal to amount of garlic), minced
3 tomatoes, cored, diced
3 tbsp vegan butter
1 tbsp cumin
1 cinnamon stick
3-5 cardamom pods
2 tbsp garam masala
1 tbsp paprika (preferably spanish)
1 tsp turmeric
1/2 tbsp amchoor, or equivalent of lemon juice
2.5 cups oat milk, or one pack of grace coconut cream dissolved in 2 C water
1/2 tsp - 1 tbsp Indian red chili powder (to taste)
salt to taste
cilantro sprigs and some diced sweet pepper for garnish

Chana Makhani Directions

1. Drain, rinse and pan fry 2 packs of NuPasta Fettuccini for 2-3 minutes. Set aside.
2. In a skillet or wok, heat melt your butter over medium-high heat until it sizzles.
3. Once the butter is hot enough, add your cinnamon, cardamom, and cumin. If you have hing (asafoetida) on hand, go ahead and add a half teaspoon.
4. Once your spices are browned and aromatic (about 20-30 seconds) add your diced onion, garlic, and ginger.
5. Add your garam masala and fry for 3 minutes or until onions are translucent.
6. Add your diced tomatoes, oat milk (or coconut cream), as well as your paprika and turmeric.
7. Add cooked or canned chickpeas and diced potatoes. Cover and reduce heat to low-medium. Cook for 1/2 hour or until potatoes are soft. 
8. Add lemon juice or amchoor, red chili powder (be careful), and salt to taste.
9. Garnish with cilantro and diced red pepper.