Vegan chickpea korma recipe
Vegetable chickpea Korma recipe is best served with hot paratha or steamed rice.Learn to make it in easy steps here.
Servings: 6
Equipment
- saucepan
- Blender
- Food processor optional
- can opener
Ingredients
- 3 cup boiled chickpeas 1 cup raw chicpeas yield 3 cup cooked/boiled chickpeas.Refer notes
- 2.5 cup korma curry sauce Use korma sauce recipe below to make it in advance
- 1 cup water
For korma sauce
- 1 big onion
- 2 medium tomatoes
- 1 tablespoon ginger
- 5-6 cashews kaju
- ¼ teaspoon turmeric powder
- 1 teaspoon paprika powder / red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon curry powder refer notes for substitution
- 1 cup coconut milk use light or full cream
- 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.
Instructions
Korma paste
- Heat oil in a pan. Add onions, ginger and sauté for 5 mins.
- Add chopped tomatoes and let it cook until it soften.
- Add cashews,salt and spices,continue to cook
- Once cooked,add coconut milk,turn off the heat
- Blend and strain the mix through a sieve.
- Bring the curry base to boil with ½ cup water.
- Add the chickpeas and allow it to come to boil
- Serve hot with steamed rice or flatbread.
Notes
You may just use 2 teaspoon of curry powder in place of these spices. Adjust salt and red chilly powder accordingly.
Replace 1 teaspoon curry powder with ½ teaspoon coriander powder,½ teaspoon garam masala and ⅛ teaspoon turmeric powder
1 cup chickpeas need to be soaked for 4 hours/overnigh and then boiled in a pressure cooker to get 3 cup cooked chickpeas
1 can of chickpeas yield 1.5 cup chickpeas.