Low Sodium Chickpea Korma
Indulge in the rich, aromatic flavors of 'Low Sodium Chickpea Korma,' a wholesome twist on the classic Indian-inspired dish that’s perfect for those watching their salt intake. This vibrant vegetarian recipe combines tender chickpeas with a medley of colorful veggies like carrots, green peas, and cauliflower, all enveloped in a creamy coconut milk-based sauce spiced with garam masala, turmeric, and coriander for a satisfying depth of flavor. Using salt substitutes and fresh ingredients like ginger and cilantro, this dish is both heart-healthy and bursting with fragrance. Quick to prepare in just 45 minutes, it's a comforting, low-sodium meal that pairs beautifully with steamed rice or quinoa, making it an ideal choice for a flavorful weeknight dinner.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 medium Tomatoes, pureed
- 1 cup Coconut milk
- 1 cup Green peas
- 1 large Carrot, diced
- 1 cup Cauliflower, cut into small florets
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt substitute
Instructions
Drain and rinse the canned chickpeas thoroughly under cold running water.
In a large pan, heat coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in garlic and ginger, then sauté for another minute until aromatic.
Add coriander powder, garam masala, turmeric, and red chili powder. Stir well to toast the spices for about 1-2 minutes.
Pour in pureed tomatoes and cook for 5 minutes, stirring occasionally until the mixture thickens.
Add diced carrot, green peas, and cauliflower florets. Stir to coat them well in the tomato-spice mixture.
Pour in the coconut milk and stir to combine. Let it simmer for 10 minutes until the vegetables are tender.
Add the rinsed chickpeas, then continue to cook for another 5 minutes to heat through.
Season with salt substitute to taste.
Stir in lemon juice and chopped cilantro just before serving.
Serve hot with steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 56.0 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 7005 mg | 149% | |
*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.
