Low Fat Chickpea Korma
Elevate your weeknight dinners with this flavorful Low Fat Chickpea Korma, a creamy and aromatic Indian-inspired dish that's as wholesome as it is satisfying. Packed with nutrient-rich chickpeas and simmered in a delicate blend of light coconut milk, low-fat yogurt, and traditional spices like garam masala, cumin, and turmeric, this recipe delivers all the warmth and depth of classic korma while keeping the fat content low. Fresh ginger, garlic, and onion create a fragrant base, while the addition of vegetable broth ensures a light yet luscious sauce that perfectly coats the chickpeas. Ready in just 45 minutes, this vegetarian korma is easy to prepare and ideal for busy nights. Garnished with vibrant cilantro and served alongside fluffy rice or naan, it's a healthy comfort food you'll want to make again and again. Perfect for fans of healthy Indian recipes, chickpea dishes, and simple, nourishing meals!
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Recipe Information
Ingredients
- 2 cups Canned chickpeas
- 1 large Onion
- 3 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 1 cup Coconut milk (light)
- 2 tablespoons Tomato paste
- 0.5 cup Low-fat plain yogurt
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 1 tablespoon Canola oil
- 0.25 cup Fresh cilantro
Instructions
Drain and rinse the canned chickpeas and set them aside.
Peel and finely chop the onion, garlic, and ginger.
Heat the canola oil in a large skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional 2 minutes.
Add the ground coriander, cumin, turmeric, and garam masala, and cook for 1 minute to toast the spices.
Mix in the tomato paste, stirring well to combine with the spice mixture.
Pour in the coconut milk, vegetable broth, and bring the mixture to a gentle simmer.
Add the drained chickpeas into the skillet, stirring to coat them in the sauce.
Simmer the korma for 15 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the low-fat yogurt, salt, and black pepper, and cook for another 5 minutes.
Adjust seasoning with more salt and pepper if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice, naan, or your preferred side dish.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 43.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 599 mg | 46% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2543 mg | 54% | |
*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.
