Low Carb Chickpea Korma
Prepare to indulge in a comforting and flavorful dish with this **Low Carb Chickpea Korma**—a perfect blend of wholesome ingredients and bold spices. This recipe transforms classic korma into a lighter, plant-based meal that’s packed with protein-rich chickpeas, creamy coconut milk, and fragrant aromatics like garlic, ginger, and garam masala. Finished with vibrant spinach and fresh cilantro, each bite bursts with color and texture. With just 15 minutes of prep time and straightforward cooking instructions, this healthy curry is ideal for busy weeknights but elegant enough for entertaining guests. Serve it with a squeeze of lime for a refreshing citrus kick, and enjoy a guilt-free, gluten-free dish that satisfies cravings while keeping carbs in check! Keywords: low carb chickpea korma, healthy curry recipe, vegan korma, gluten-free chickpea curry, quick weeknight dinner.
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Recipe Information
Ingredients
- 400 g canned chickpeas
- 2 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper (optional)
- 400 ml coconut milk
- 100 g baby spinach leaves
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Drain and rinse the canned chickpeas and set aside.
In a large pan or skillet, heat the coconut oil over medium heat.
Add the finely chopped onion to the pan and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the tomato paste, ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Stir well to combine and cook the spices for 2-3 minutes.
Pour the coconut milk into the pan, stirring until the mixture is well combined.
Add the chickpeas, salt, and black pepper to the coconut milk mixture. Bring to a simmer, then reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld together.
Stir in the baby spinach leaves, allowing them to wilt into the sauce for approximately 2-3 minutes.
Adjust seasoning with additional salt or pepper, if necessary.
Remove from heat and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for squeezing over individual servings.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 48.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2425 mg | 52% | |
*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.
