4 tablespoons vegetable oil 2 onions, chopped 4 teaspoons Tandoori barbeque masala 1 teaspoon cayenne 1 teaspoon chilli powder 2 inches ginger, roughly chopped 4 cloves garlic 28-oz-can tomatoes 3 19-oz-cans chick peas, drained and rinsed 1 cup water 5-1/2-oz-can tomato paste 2 tablespoons lime juice 1-1/2 cups vegan cream 1/2 cup vegan milk 1/4 cup cilantro, chopped salt 4 naan, cut in wedges In a large pot over medium heat, sauté the onions in the vegetable oil for 5 min. or until softened. Stir in the tandoori barbeque masala, cayenne and chilli powder. Cover and simmer for a couple min., stirring occasionally. Pulse the ginger and garlic in a blender until finely chopped. Add the tomatoes and the sautéed onions and spices, and blend. Pour back into the pot. Stir in the chick peas, water and tomato paste. Simmer 30 min. Stir in the lime juice, vegan cream, milk and cilantro. Salt to taste. Serve with toasted naan. Serves 4. ♥ B...