Dairy-Free Chickpea Korma
Indulge in the rich, aromatic flavors of this Dairy-Free Chickpea Korma, a plant-based twist on a beloved Indian classic. This creamy, vegan curry features tender canned chickpeas enveloped in a luscious coconut milk sauce infused with warming spices like cumin, coriander, garam masala, and turmeric. Enhanced by the nuttiness of almond flour and the bright note of fresh lemon juice, this dish is as wholesome as it is satisfying. Ready in just 45 minutes, it's perfect for weeknight dinners and pairs beautifully with fluffy basmati rice or warm naan. Gluten-free and dairy-free, this recipe is ideal for anyone seeking a comforting yet healthy meal packed with protein and bold flavors. Garnished with fragrant cilantro, it’s a feast for both the eyes and the taste buds!
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Recipe Information
Ingredients
- 2 cans (400g each) canned chickpeas
- 2 tablespoons coconut oil
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 can (400ml) canned coconut milk
- 1 cup vegetable broth
- 2 tablespoons almond flour
- 1 teaspoon salt
- 0.5 cup fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions
Drain and rinse the canned chickpeas thoroughly and set aside.
Finely chop the onion, mince the garlic, and grate the fresh ginger.
In a large pan, heat the coconut oil over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes until the onion becomes golden brown.
Stir in the minced garlic and grated ginger and cook for an additional minute.
Add the coriander powder, turmeric powder, and garam masala, stirring to combine the spices with the onion mixture.
Pour in the coconut milk and vegetable broth, stirring the mixture well.
Add the chickpeas and almond flour, then season with salt.
Bring the mixture to a simmer, reduce the heat to low, and cover the pan. Let it cook for 15 minutes, stirring occasionally.
Uncover the pan and let the korma simmer for an additional 5 minutes to thicken.
Remove from heat and stir in the fresh lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve the chickpea korma hot with rice or naan.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 41.4 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3263 mg | 69% | |
*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.
