CHICKPEA KORMA RECIPE
Creamy cashew curry with yogurt sweet potatoes and a bunch of savory Indian spices and flavors... you will love this chickpea korma recipe!
Provided by June d'Arville
Categories Main Course
Time 1h30m
Number Of Ingredients 20
Steps:
- Place a large wok or non-stick pan over high heat and add the fennel seeds, coriander seeds, bay leaves and cumin seeds.
- Dry roast the seeds for 4 to 5 minutes until fragrant. Then take the pan off the heat. Let it cool for 3 minutes. Turn the heat lower to medium. Add the olive oil together with the chopped onion and garlic.
- Stir fry the garlic and onion for 5 minutes until lightly browned. In the meantime transfer the cashew nuts to a clean blender. Blend them until fine. Add the cashew crumble to the onions in the pan.
- Stir well. Then season with the garam masala, the ground curcuma a pinch of pepper and salt. Also add the cloves and half of the milk.
- Stir well again. Bring the cashew sauce to a light simmer for 10 minutes. Then take the pan off the heat. Let the sauce cool down a little. Transfer it to a clean blender. Pulse into a very creamy paste.
- Wipe the pan clean. Add another splash of olive oil, the star anise and the diced sweet potato.
- Place the pan back over medium heat. Gently fry the sweet potato for 8 to 10 minutes until soft. Then add the canned chickpeas.
- Add the blended cashew paste, the yogurt and the chopped mint and cilantro.
- Stir well. Add the rest of the whole milk. Then check the seasoning. Add extra pepper, salt or garam masala. Scoop the korma onto deep plates and serve hot.
Nutrition Facts : Calories 827 kcal, ServingSize 1 serving
VEGAN CHICKPEA VEGETABLE KORMA
A vegan chickpea vegetable korma that you can modify with whatever fresh or frozen vegetables you have!
Provided by Gena Hamshaw
Categories Main Course
Time 25m
Number Of Ingredients 22
Steps:
- Heat the oil in a large, deep skillet (or a medium sized pot) over medium heat. Add the onion and pepper. Cook for 5 minutes, stirring occasionally, or until the onion is clear and tender. Add the ginger and garlic and cook for another minute, stirring constantly. Stir in the cumin, coriander, cardamom, turmeric, cinnamon, salt, and pepper.
- Add the cauliflower, green beans, carrots, peas, chickpeas, broth, and cashew cream to the skillet. Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, or until all vegetables are tender. Stir in the baby spinach and lime juice and simmer for 2-3 more minutes, or until the spinach is tender. Taste and adjust the seasonings as desired. Serve over cooked rice, quinoa, or another grain, or with a flatbread of choice. Top with chopped green onion tops or cilantro.
EASY VEGAN CHICKPEA KORMA
Vegan chickpea korma is easy to make and full of cashews. Make this super delicious curry for a quick weeknight dinner!
Provided by Nish Kitchen
Categories Indian Vegetarian Recipes
Time 40m
Number Of Ingredients 18
Steps:
- To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
- To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
- Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
- Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.
Nutrition Facts : Calories 445 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 19 grams fat, Fiber 16 grams fiber, Protein 20 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 186 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
BAKED VEGAN KORMA
Get the kids to help make this vegan take on a korma. With a clear list of ingredients and step-by-step method, the recipe is ideal for children aged seven to 11 who are learning to cook
Provided by Cassie Best
Categories Dinner
Time 1h
Number Of Ingredients 23
Steps:
- Before you get started take a look at our chopping and knife skills guide. Heat the oven to 200C/180C fan/gas 6. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping. Pull the leaves off the cauliflower, discarding any damaged or wilted ones and reserving the rest. Cut the cauliflower florets and leaves into bite-sized pieces, then cut the stalk into smaller pieces. Tip everything into the roasting tin.
- Trim away the root end of the spring onions and peel off the papery skins. Snip the spring onions into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the veg, then season with a pinch of salt and toss everything together with your hands. Put the tin on the middle shelf of the oven. Roast for 15 mins.
- Peel the skins off the garlic cloves. After 15 mins, carefully remove the tin from the oven using oven gloves. Squeeze the garlic cloves directly into the tin using the garlic crusher.
- Measure out the curry paste - you can do this using scales or estimate based on the quantity of paste in the jar - if it's 200g, add roughly half (see tips below). Stir the curry paste and garlic into the veg.
- Use a can opener to open the can of chickpeas, then tip into a sieve over a bowl to catch the liquid (see below for ideas on how to use this liquid and save on waste). Tip the drained chickpeas into the roasting tin.
- Pour the coconut cream into the tin, then measure out 450ml water using a measuring jug and add this, too. Crumble over the stock cube.
- Weigh out the green beans using scales. If they have stalks, snap or carefully cut them off. Add the beans to the roasting tin.
- Weigh out the ground almonds using scales, then tip them into the tin. Hold the tin steady with one hand while wearing an oven glove and gently stir everything together using a wooden spoon. Return the tin to the oven for 25 mins, then carefully remove from the oven (there will be hot liquid in the tin). Serve the curry with cooked rice or naans and some mango chutney.
Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium
VEGAN CHICKPEA KORMA
Make and share this Vegan Chickpea Korma recipe from Food.com.
Provided by hipbonez
Categories Beans
Time 55m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
- Fry the chopped onion in vegetable oil until soft.
- Stir curry paste mixture into the onion and fry together for a minute.
- Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
- Add in the bell pepper and chickpeas.
- Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
- Bring to bubbling and then cover and reduce heat.
- Simmer for 15 minutes.
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