Ingredients for Vegan Chickpea Korma
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 medium chopped onion
- Red Bell Pepper
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- Garlic Clove
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- Ground Cardamom
- Ground Coriander
- 1/4 - 1/2 teaspoon cayenne pepper (adjust to your spice preference)
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How to Make Vegan Chickpea Korma
- In a small bowl, whisk together 2 tablespoons tomato paste, 2 cloves minced garlic, 1 tablespoon curry powder, 1 teaspoon ground cardamom, 1 teaspoon ground coriander, and 1 tablespoon vegetable oil until a smooth paste forms.
- Set the curry paste aside.
- Heat 2 tablespoons vegetable oil in a large pan or pot over medium heat. Add 1 medium chopped onion and cook until softened, about 5 minutes.
- Stir in the curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Pour in 1 (13.5 ounce) can full-fat coconut milk. Bring to a simmer, stirring occasionally.
- Add 1 cup chopped bell pepper (any color) and 1 (15 ounce) can chickpeas, drained and rinsed.
- Stir in 1 tablespoon grated fresh ginger and 1/4 - 1/2 teaspoon cayenne pepper (adjust to your spice preference).
- Bring the korma back to a simmer, then reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed. Garnish with fresh cilantro before serving over rice or naan, or enjoy it on its own.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
174g
Fat
68g
Carbs
23g
