Easy Vegan Chickpea Korma

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!

More Korma Recipes

• Veg Korma
• Indian Chicken Korma
• Lamb Korma
• Beef Korma
• Korma Paste

Yield: 4

Easy Vegan Chickpea Korma

Print

Vegan chickpea korma is easy to make and full of cashews. Make this super delicious curry for a quick weeknight dinner!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 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
• Water
• Salt to taste
• Coriander leaves, to garnish
• Steamed basmati rice or naan, to serve

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Notes

- To use dried chickpeas: Soak them overnight, cook separately before adding to the curry.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 445Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 186mgCarbohydrates 79gFiber 16gSugar 11gProtein 20g

More Chickpea Recipes

Indian Butter Chickpeas | Video

Crispy chickpeas in rich buttery sauce

Get the Recipe

Chickpea Tikka Masala | Video

Simple comforting tikka masala curry made with chickpeas. A simple pantry ingredient transformed into a magical feast!

Get the Recipe

Mediterranean Chickpea Salad | Video

Mediterranean inspired salad made with chickpeas, vibrant veggies and green herbs. Tossed in flavorful dressing to create a healthy yet delicious side dish or light lunch.

Get the Recipe

Easy Chickpea Burgers | Video

Packed full of healthy goodness of chickpeas and a hint of mayo, these chickpea burgers are super delicious and are ready in no time at all.

Get the Recipe