Vegan chickpea korma is a creamy veg chickpea curry which goes perfect with naan roti and rice. It is an easy recipe when you want to eat both chickpeas and korma but do not want to make 2 curries. It is not so spicy like channa masala and slightly sweet in taste. Hence, even kids can eat it easily. You can make it by adding mixed vegetables and chickpeas to a coconut based sauce. Learn to make this easy veggie chickpea curry here.
Serving suggestion: You can serve chickpea veg curry with naan dippers or tandoori roti and even some Afghani bread from Costco. If you want to go gluten free, jeera rice or veg fried rice works too. Add an easy tomato cucumber salad for some fiber!
What else can you make from chickpeas?
Channa sabzi is easy to make. Full of protein too. Chickpeas are so wonderful and versatile. They are a great source of protein. You can make a hummus, falafel,salad and even make a pickle out of it. Boiled chickpeas make a great chaat after adding chopped coriander, onions & tomatoes, dash of fresh lemon juice and green chutney. Channa bhatura is one of the most sought after snacks during any party. Another great recipe is chana saag where we cook greens along with chickpeas.
- pressure cooker or Instant pot(if using raw chickpeas)
- Pan/pot for cooking the curry
- blender for making korma sauce
- can opener
- Chopper / food processor optional
- Boiled/canned chickpeas
Variation : In case of using dried chickpeas - Soak chickpeas overnight or at least for 4 hours in water for 2 hours in hot water. They swell and double in the size post soaking. You can also boil or steam them in advance and keep it in refrigerator.
Pressure cook the chickpeas with 3-4 cups of water and bit of salt for 2-3 whistles or in a covered pot, until soft. If you are using organic chickpeas, 2 whistles are enough. In order to check if it is done, press a chickpea between your thumb and finger. It should be soft and get a little squashed.
For instant pot, I would recommend to cook on high of 15 minutes and release the steam after 15 minutes. This would change a bit based on the quality chickpeas you are using.
Other ingredients are
- red & green peppers
- cauliflower florets
- korma sauce* (refer to steps below on how to make this easy sauce at home)
How to make korma curry sauce?
Heat oil in a pan and add chopped onions to it.
Now add the tomatoes and let it cook until they soften. Add spices as per your taste. Mix well until you get a thick paste.
Add coconut milk to this paste and let it come to a boil.
Blend once it cools.
Top tip: You can make this paste in advance in Vitamix blender and store it in refrigerator for 3-5 days. Add to desired vegetables to make a curry of your choice. This helps you make a quick lunch or dinner. However, freeze this curry if you cannot use a big batch within 3-4 days.
Food safety : Always heat your frozen or left over items before consumption in order to avoid harmful bacteria.
How to make chana korma curry?
Heat 2 tbsp. oil in a pan. Add carrots, cauliflower florets to it and cook for a couple of minutes.
Now add peppers to it. Cook until veggies are soft.
Add beans, corn to it. (Use frozen if fresh is not available.)
Add korma sauce along with water and let it come to a boil.
Add a can of chickpea and let it simmer.
Adjust the spices and salt as per your taste and mix well. Let it come to a boil.
Serve hot with rice or bread.
You can also make it vegetarian by adding some ghee or butter in the end. That is strictly optional. Some people even add some paneer. If you do not get paneer locally, you may even use halloumi. You can also add some butternut squash or pumpkins to make a vegan variation of this recipe. Instead of paneer, you can make tofu korma along with chickpeas. You can use frozen beans, peas, carrots and corn instead of fresh vegetables if they are not locally available.
You can also make it without onions and garlic. Just with some tomato paste and ginger. If you like it spicy, add more red chili powder or increase the green chilies in the recipe. If you like it milder, you may use Kashmiri red chili powder or paprika. Adjust salt according to your taste. Adding a dash of lemon juice before you serve helps increase the taste.
If you forgot to soak chana overnight, soak them for an hour or two in hot water.
You can store the easy chickpea korma masala for 3-4 days in the refrigerator. It tastes even yummier the next day. Eat it with bread or stuff it in a pie.
Vegan chickpea korma recipe
- Food processor optional
- can opener
- 1 can chickpeas small
- 1.5 cup korma curry sauce Use korma sauce recipe below to make it in advance
- 1 cup water
Vegetables for Kurma
- ½ red pepper
- ½ green pepper
- 1 carrot small
- ½ cup beans chopped
- 6-7 cauliflower florets (boiled in water for 5 mins)
For korma sauce
- 1 onion small
- 1 tablespoon ginger-chilli paste
- ½ teaspoon turmeric powder
- 1 teaspoon paprika powder / red chilli powder
- ½ teaspoon garam masala
- 2 teaspoon curry powder If you are not using the above spices
- 165 ml coconut milk small can
- ½ cup water adjust as per your liking
- Salt as per taste The recipe is on sweeter side, hence do not add too much salt.
- Heat oil in a pan. Add onions, ginger and chillies and sauté for 5 mins.
- Add chopped tomatoes and let it cook until it soften.
- Add salt and spices,continue to cook
- Once cooked,add coconut milk,turn off the heat
- Blend and strain the mix through a sieve.
- Sauté hard vegetables in oil for 7-8 minutes
- Add rest of the vegetables and sauté for 5 minutes.
- Bring the curry base to boil with ½ cup water.
- Add to the semi cooked vegetables and let it simmer for 10-12 minutes
- Serve hot with steamed rice or flatbread.
at least 2-4 hours.
If you press a chickpea, it should be soft and mushy.
Add some salt to it. Adjust spices if required to make veggie chickpea curry as per your taste.
Some people like to add a slurry or corn flour, arrowroot powder with water.