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!