A week ago, I discovered that healthy vegan chickpea korma, parathas and few pappadums make the best vegetarian meal you could ever make. Since then, I’ve been indulging in this meat free dinner nearly every other night.
In my quest to find the perfect recipe for this korma, I made them again yesterday. To be honest, I just couldn’t wait to share it with you.
It’s everything that a good chickpea curry could bring you, but better. Each ingredient in this recipe – canned chickpeas, creamy cashews, spices – plays its own part to make this chickpea korma crazy delicious.
What I love most about canned chickpeas is that they are ready to use and saves your time prepping a quick dinner in no time at all. The creamy texture of this chickpeas korma comes from ground cashew nuts. I’ve added a little coconut milk in the end, but you could totally skip it or use low fat to make the recipe healthy.
Roughly chopped kale or pumpkin would be a lovely addition to make it extra nutritious. Just the right way to be more creative in the kitchen!
This super easy chickpea curry starts with making the nut paste. All you need to do is soak cashew nuts in boiled water for 30 minutes and then grinding them to a smooth paste. Add a little water while grinding to get that smooth texture. When done, set it aside.
Then heat oil in a large pan. Fry all the dry spices – cardamom, bay leaves, cloves. Fry onion until soft and translucent. Fry ginger and garlic.
Fry all the ground spices – ground coriander, red chili powder, garam masala.
Now it’s time for the nut paste. You can also add 1/2 cup water to make thick sauce.
Now add chickpeas, salt and coriander leaves. Mix well. Add 1 1/2 cups water. Simmer for 3-4 minutes.
Add coconut milk. Heat through. Remove from heat.
- 20 cashew nuts
- 1 tbsp ghee or oil
- 4 cardamom pods, split
- 5 cloves
- 2 dried bay leaves
- 1 large onion, chopped
- 7-8 garlic cloves, chopped
- 3 cm fresh ginger, chopped
- 1 tsp ground coriander
- 2 tsp garam masala
- ½ tsp red chili powder
- 2 x 400 g canned chickpeas
- ¼ cup chopped coriander leaves
- 1 tbsp coconut milk
- Salt to taste
- Coriander leaves, to garnish
- Steamed basmati rice or naan, to serve
- To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
- To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
- Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
- Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.