Chickpea Korma
Transform your dinner routine with this hearty and flavorful Chickpea Korma, a plant-based twist on the classic Indian curry. Bursting with vibrant spices like cumin, garam masala, and turmeric, this creamy dish combines tender chickpeas and silky coconut milk with the tangy richness of crushed tomatoes. Baby spinach adds a pop of color and freshness, while a hint of lemon juice brightens every bite. Perfect for vegans and vegetarians, this one-pot recipe is ready in under 45 minutes, making it an ideal choice for busy weeknights. Serve it over fluffy basmati rice or alongside warm, freshly baked naan for a satisfying meal that’s sure to become a household favorite. With its bold flavors and wholesome ingredients, Chickpea Korma delivers both comfort and nutrition in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 1 cup canned crushed tomatoes
- 1 cup canned coconut milk
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 teaspoon salt
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until golden and soft, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir constantly for 1-2 minutes, allowing the spices to toast.
Pour in the crushed tomatoes, stirring to combine with the spices. Cook for 5 minutes, allowing the mixture to thicken slightly.
Add the coconut milk and stir until completely incorporated.
Introduce the chickpeas, ensuring they are fully coated in the sauce. Add salt and mix well.
Reduce the heat to low and let the korma simmer for 15 minutes, stirring occasionally.
Toss in the baby spinach and cook until just wilted, about 2-3 minutes.
Taste and adjust seasoning if necessary.
Remove from heat and stir in the fresh cilantro and lemon juice before serving.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5301 mg | 230% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 51.7 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3627 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
