Vegan Makhani Sauce (Butter Chicken)

This is my version of a vegan Makhani sauce inspired by the traditional Butter Chicken. This is a simple and easy dish and is one of my kid's favorite meal. Pair it with naan bread to get the full Indian cuisine experience.

1 can tomato sauce

1 can chickpeas (rinsed and drained)

1 can low-fat coconut milk

1 cup chopped onion

3 cloves garlic

1 tsp minced ginger fresh or jarred

1 tsp garam masala

1 tsp corriander

1 tsp cinnamon

1 tsp cumin

1 tsp salt

Saute garlic and onion in a little water on medium heat. Add in all spices and ginger. Let dissolve while sauteing a few minutes more. Next, add in tomato sauce and coconut milk. Stir until well blended. Then remove from heat for a moment and use an immersion blender to smooth sauce. When done, return to heat and add chickpeas. Let simmer and cook through for 10- 15 minutes. Serve over rice and with warm naan bread.