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Chickpea Korma

Chickpea Korma

Craving something creamy and flavorful? The Chickpea Korma is the ultimate comfort food that comes together in no time. Packed with spices and rich textures, it makes for a perfect easy weeknight dinner. You won't want to miss this delightful recipe!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp Coconut oil
  • 28 oz Chickpeas (canned)
  • 13.5 oz Full-fat coconut cream (canned)
  • 1 medium Onion
  • 3 clove Garlic
  • 2 Tbsp Tomato paste
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • 1 Bay leaf Bay leaves
  • 0.5 tsp Ground cumin seeds
  • 0.5 tsp Salt
  • 0.25 tsp Cloves ground
  • 0.25 tsp Ground coriander seeds
  • 0.25 t Cinnamon
  • 0.25 tsp Cardamom ground

Equipment

  • Non-stick frying pan
  • Wok

Method
 

  1. Peel and chop the onion and garlic.
  2. Drain the canned chickpeas.
  3. Preheat the frying pan or wok over medium heat and add the coconut oil. Add chopped onions and sauté them for 3 to 4 minutes.
  4. Add chopped garlic and cook for 2 minutes.
  5. Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, and cumin). Stir well and cook for 2 minutes.
  6. Add tomato paste and stir well.
  7. Add full-fat coconut cream (canned, shaken). Stir well. Bring it to a boil.
  8. Add drained chickpeas. Cover with a lid and cook on medium heat for 5 minutes.

Notes

  • Tip 1: Enjoy this dish with a side of steamed rice, quinoa, or naan for a complete meal.
  • Tip 2: For extra freshness, top with chopped cilantro or green onions before serving.
  • Tip 3: If you want to spice things up, add a pinch of cayenne pepper or chili flakes.
  • Tip 4: Leftovers can be stored in the refrigerator for up to three days.
  • Tip 5: To freeze, let cool completely, then transfer to an airtight container.