High Protein Chickpea Korma
Elevate your weeknight dinner game with this High Protein Chickpea Korma, a creamy, flavorful twist on an Indian-inspired classic that's both satisfying and nutritious. This plant-powered recipe features tender chickpeas simmered in a luscious, spiced coconut cream sauce infused with aromatic coriander, cumin, garam masala, and a hint of cayenne for subtle heat. Fresh spinach adds a boost of nutrients while diced tomatoes balance the richness with vibrant acidity. Ready in under an hour, this protein-packed vegetarian korma is perfect served over fluffy basmati rice or paired with warm naan for a comforting, wholesome meal. Whether you're looking for a meat-free option or just exploring global flavors, this chickpea korma guarantees bold taste and nutrient-filled indulgence.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 1 can (14 oz) canned diced tomatoes
- 1 cup coconut cream
- 0.5 cup vegetable broth
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach
Instructions
Drain and rinse the canned chickpeas thoroughly. Set them aside to drain further.
Heat the coconut oil in a large, deep saucepan over medium heat.
Add the finely chopped onion to the pan and sauté until translucent and golden, about 5-6 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Add the coriander powder, cumin powder, turmeric powder, garam masala, and cayenne pepper to the onion mixture. Stir well and sauté for another minute to toast the spices.
Pour in the canned diced tomatoes with their juice, and stir, scraping up any bits stuck to the bottom of the pan.
Add the coconut cream and vegetable broth, and bring the mixture to a gentle simmer.
Stir in the chickpeas, making sure they are well-coated with the sauce. Cover the pan and let it simmer on low heat for 15 minutes.
After 15 minutes, add the fresh spinach, and stir until wilted, about 2-3 minutes.
Season the korma with salt, black pepper, and lemon juice. Adjust seasoning to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with basmati rice or naan for a complete meal.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4719 mg | 205% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 156.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2598 mg | 55% | |
*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.
