Delicious Vegan Chickpea Korma Recipe

/ Vegan Recipes / By

Looking for a flavorful and satisfying vegan recipe? This Vegan Chickpea Korma is the answer! Packed with aromatic spices and creamy coconut milk, this dish is a true delight for the senses. Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe will surely impress.

This Vegan Chickpea Korma is a perfect balance of savory and spicy, offering a taste of India right in your kitchen. If you’ve never made korma before, don’t worry – it’s easier than it sounds and incredibly rewarding. Your taste buds will thank you for this culinary adventure.

With its rich and creamy texture, this korma is both comforting and exotic, making it a great choice for dinner parties or weeknight meals alike.

A Flavorful Vegan Chickpea Korma Recipe

A bowl of Vegan Chickpea Korma with chickpeas, vegetables in coconut sauce, garnished with cilantro, served with rice.

This Vegan Chickpea Korma is a vibrant dish filled with protein-packed chickpeas, tender vegetables, and a luscious coconut milk sauce. The blend of spices like cumin, coriander, and garam masala creates a delightful taste that is both fragrant and satisfying.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon garam masala
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
  2. Add Spices: Sprinkle in the curry powder, cumin, coriander, and garam masala. Stir to combine and cook for another minute to toast the spices.
  3. Combine Ingredients: Add the diced tomatoes and chickpeas to the pot. Pour in the coconut milk and stir well. Bring the mixture to a simmer.
  4. Cook the Korma: Add the mixed vegetables and let the korma simmer gently for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
  5. Serve: Ladle the korma into bowls and garnish with fresh cilantro. Serve hot with rice or naan for a delightful meal.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 350kcal
  • Fat: 18g
  • Protein: 10g
  • Carbohydrates: 40g