Start by measuring out all of the dry spices onto a plate or bowl. Smash the cardamom pods with something heavy so that they split open a little. Set aside.
Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry.
Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, scrape in the onion mixture. Cook, stirring often, for 15-20 minutes or until liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly.
Once the onion mixture is golden, add the dry spices, stir and cook for another 1-2 minutes until fragrant.
Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt.
Add the chickpeas, coconut cream, tomato paste and almond meal. Stir to combine, lower the heat and simmer for 10 minutes.
Serve with cooked basmati rice, coriander (cilantro) and flaked almonds to garnish, and naan bread to mop up the leftovers.