Vegan Chickpea Korma

May 25, 2023May 25, 20230 2
Vegan Chickpea Korma Recipe with Coconut Milk and Spices
in Vegan

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

15 1/2 ounces chickpeas ( I use low sodium )
13 1/2 ounces coconut milk
1 medium onion , chopped small
1 small red bell pepper , coarsely chopped
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 garlic clove , minced
1 tablespoon ginger
3 tablespoons curry powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
cayenne pepper

Nutrision Information

Servings Per Recipe
4
Calories
352
Sugar
4g
Fat
27g
If you're looking for a delicious vegan alternative to the traditional chicken korma, this vegan chickpea korma recipe is definitely worth a try. It's packed with protein from the chickpeas, and coconut milk, while the spices and herbs provide amazing flavor and health benefits. This recipe is easy to adjust to your preferred spice level so if you like it mild or spicy, it's up to you. Served over your favorite rice, this vegan chickpea korma is sure to satisfy your taste buds and leave you feeling full and nourished.

Instructions

1.Heat the vegetable oil over medium heat in a large skillet.
2.Add the chopped onions and red bell pepper and sauté until the onions are translucent.
3.Add the minced garlic, ginger, and tomato paste and stir for about a minute.
4.Add the curry powder, ground cardamom, and ground coriander and continue stirring the mixture for another minute.
5.Add the chickpeas (drained and rinsed) and cayenne pepper and stir to combine.
6.Add the coconut milk and stir well. Reduce heat to low as the mixture thickens.
7.Allow to simmer for at least 10 minutes until the sauce is rich and thick. Season with salt and pepper as needed and serve.

PROS

This vegan chickpea korma recipe is delicious and filling.

It’s loaded with healthy plant-based proteins and fats from the chickpeas and coconut milk.

Cumin and coriander help to regulate digestion, and the spices in this dish can help reduce inflammation.

A great vegan alternative to the traditional chicken korma.

CONS

This recipe is not recommended for people allergic to chickpeas and coconut.

Curry powder and cayenne pepper may cause some digestive upset in some people, especially in larger amounts.

HEALTH & BENEFITS

Chickpeas are a rich source of plant-based proteins, fiber, vitamins and minerals such as folate, iron, and magnesium. They have been linked to improving digestion, reducing inflammation and promoting weight loss. The key spices, cumin and coriander have also been attributed with providing additional digestive relief while preventing blood sugar spikes.
Coconut milk is high in Medium Chain Triglycerides (MCTs) that metabolize differently from other fats, providing more energy and reducing appetite. However, coconut milk is high in saturated fats, so portions should be consumed in moderation.

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