Nut-Free Chickpea Korma
Indulge in the comforting flavors of this Nut-Free Chickpea Korma, a creamy and aromatic curry that's both vegan and allergy-friendly. Featuring protein-packed chickpeas simmered in a luxurious coconut milk base infused with bold Indian spices like garam masala, turmeric, and cumin, this dish delivers all the warmth and richness of a traditional korma without any nuts. Sweet peas add a pop of color and natural sweetness, while a splash of fresh lemon juice brightens the flavors. Perfect for weeknight dinners or an impressive plant-based dinner party dish, this easy-to-make recipe pairs beautifully with fluffy basmati rice or warm flatbreads. Whether you're accommodating dietary restrictions or simply craving a wholesome, flavorful meal, this nut-free korma is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 cups chickpeas
- 1 can (400 ml) coconut milk
- 2 tablespoons vegetable oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 0.5 cup tomato puree
- 1 teaspoon ground turmeric
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon sugar
- 1 cup frozen peas
- 1 tablespoon lemon juice
- 0.25 cup, chopped fresh cilantro
Instructions
Drain and rinse 2 cups of canned chickpeas. Set aside.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
Add 1 finely chopped large onion and sauté until golden brown, about 5 minutes.
Stir in 3 minced garlic cloves and 1 tablespoon of minced fresh ginger. Cook for another 2 minutes.
Add 0.5 cup of tomato puree and cook for 3-4 minutes until the oil slightly separates from the mixture.
Mix in 1 teaspoon ground turmeric, 1.5 teaspoons ground cumin, 1.5 teaspoons ground coriander, 0.5 teaspoon ground cinnamon, 1 teaspoon garam masala, and 0.5 teaspoon chili powder. Cook for 1 minute until fragrant.
Pour in 1 can (400 ml) of coconut milk and stir well to combine.
Add the drained chickpeas to the sauce, along with 1 teaspoon of salt and 1 teaspoon of sugar. Mix thoroughly.
Cover the pan and let simmer over low heat for 15 minutes, stirring occasionally.
Add 1 cup of frozen peas and cook for an additional 5 minutes, or until the peas are heated through.
Stir in 1 tablespoon of lemon juice to enhance the flavor.
Garnish with 0.25 cup of freshly chopped cilantro.
Serve hot with rice or flatbreads.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 79.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3201 mg | 68% | |
*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.
