Butter chicken/chick peas/veggies (dairy free!)

This is seriously great, flavoursome and so buttery tasting without the butter (a big yay for me who is dairy free!) It comes from the quirky cooking site, who has a wealthy of incredible recipes for Thermomix and stove top cooking alike. It is beautiful with cauliflower rice if you are avoiding heavy carbs.

4 garlic cloves
3cm fresh ginger, peeled
1 long red chilli, deseeded and halved
1 brown onion, halved
100g ghee or coconut oil
½ tsp ground cinnamon
2 tsp ground paprika
3 tsp garam masala
1 tsp ground cardamom
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
500g coconut cream
3 Tbsp lemon juice
200g tomato paste
3 tsp sea salt
1 kg chicken thigh fillets, cut into 3-5cm pieces OR combination of chick peas with veggies, or just veggies alone to the same weight (I used 1 can chick peas and a variety of pumpkin, sweet potato, zucchini and baby peas, it was amazing)

Process cauliflower in a food processor until chopped into rice sized pieces. Set aside.
Chop onion, garlic, ginger and chilli by hand, then saute in a heavy based saucepan with ghee or coconut oil, until soft.
Add remaining ingredients and simmer gently, covered, for 20 mins or until chicken/veg is cooked through and sauce is beginning to thicken. Stir now and then.