Chickpea Korma (in 25 mins)
This Chickpea Korma is SO EASY! Creamy, aromatic, and vegan-friendly, it comes together in just 25 minutes for a flavorful weeknight dinner.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring spoons and cups
- Can opener
- Knife and cutting board
Ingredients
- 1 Tbsp Coconut oil for sautéing and adding a subtle sweetness
- 28 oz Chickpeas canned
- 13.5 oz Full-fat coconut cream canned
- 1 Onion medium, finely chopped
- 3 cloves Garlic minced
- 2 Tbsp Tomato paste
- 1 tsp Garam masala
- 1 tsp Turmeric
- 1 tsp Ground cumin seeds
- 1 tsp Salt to taste
- 0.5 tsp Ground cloves
- 1 tsp Ground coriander seeds
- 0.5 tsp Cinnamon
- 0.5 tsp Ground cardamom
Instructions
- Start by gathering all your ingredients. Drain and rinse the canned chickpeas under cold water. Finely chop the onion and mince the garlic cloves to maximize their flavors.
- In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste, garam masala, turmeric, ground cumin, ground coriander, ground cloves, cinnamon, and ground cardamom. Cook the spices with the onion and garlic for about 1-2 minutes, allowing them to release their essential oils and deepen in flavor.
- Add the rinsed chickpeas to the skillet along with the bay leaf and salt. Stir well to coat the chickpeas with the spice mixture.
- Pour in the full-fat coconut cream and give it a good stir. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- After simmering, taste your Chickpea Korma and adjust the seasonings as necessary. If you prefer a bit more heat, you can add a pinch of cayenne pepper or a dash of chili powder.
- Remove the bay leaf before serving. Spoon the Chickpea Korma over rice or serve it with naan. Garnish with fresh cilantro if desired, and enjoy this comforting dish that comes together in just 25 minutes!
Notes
- Use olive or avocado oil as a substitute for coconut oil if preferred.
- Swap coconut cream with cashew cream for a nut-based alternative.
- Try lentils or tofu instead of chickpeas for different protein options.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Be careful not to overcook the spices to avoid bitterness; sauté just until fragrant.