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chickpea korma curry
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5 from 3 votes

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.
Prep Time20 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: veg kurma, vegan chickpea korma, veggie chickpea curry
Servings: 6
Author: bhavana bhatia

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.
  • 2 tbsp. oil

Instructions

Korma paste

  • Heat 1 tbsp. oil in a pan. Add onions, ginger and sauté for 5 mins.
    1 big onion, 2 tbsp. oil, 1 tbsp ginger
  • Add chopped tomatoes and let it cook until it soften.
    2 medium tomatoes
  • Add cashews,salt and spices,continue to cook.
    5-6 cashews, ¼ tsp turmeric powder, 1 tsp paprika powder, 1 tsp garam masala, Salt as per taste, 1 tsp curry powder
  • Once cooked,add coconut milk,turn off the heat.
    1 cup coconut milk
  • Blend and strain the mix through a sieve. Store in an air tight jar in a refrigerator once it cools.

To make chickpea korma

  • Heat 1 tablespoon oil in a pan. Add the korma sauce and Bring the curry base to boil with ½ cup water.
    2.5 cup korma curry sauce, ½ cup water
  • Add the chickpeas and allow it to come to boil.
    3 cup boiled chickpeas
  • 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.