Add in ingredients of masala and chili powder to mix with chickpeas.

Then add tomatoes and raw cashews. Cook them until tomato softens for about 3-4 minutes.

Now add the coriander powder. Mix well and transfer this mixture to the blender jar, add 1 cup water and lemon juice. Blend until smooth and creamy.

Pour in blended ingredients with the chickpeas. Cook it slightly until fragrant and bring to a boil, mixing consistently.

Add desired amount of non dairy heavy cream to your creamy consistency of choice.

Add salt to taste. Mix well and simmer (cover with lid) on low heat for 5 min.

Serve warm on a bed of brown rice.