Soy-Free Chickpea Korma
Discover the rich, dairy-free indulgence of Soy-Free Chickpea Korma—a plant-based twist on a classic Indian comfort dish that's both flavorful and allergy-friendly. This recipe combines tender chickpeas with a creamy coconut milk-based sauce infused with aromatic spices like cumin, coriander, cardamom, and turmeric, creating layers of warming, exotic flavor. Enhanced with fresh ginger, garlic, and vibrant cilantro, this korma is finished with a bright splash of lemon juice and the irresistible crunch of toasted cashews. Ready in just 45 minutes, this visually stunning dish is perfect for busy weeknights or celebratory meals. Serve it over fluffy basmati rice or alongside soft, pillowy naan for an unforgettable vegan experience that's soy-free, gluten-free, and utterly satisfying.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon cayenne pepper
- 1 cup unsweetened coconut milk
- 1 cup diced tomatoes, canned
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
- 0.25 cup cashews, toasted and chopped
- 0.5 cup water
Instructions
Rinse and drain the canned chickpeas; set aside.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring frequently to prevent burning.
Stir in the cumin seeds, ground coriander, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
Pour in the coconut milk, diced tomatoes, and water. Mix well to combine with the spices.
Add the drained chickpeas and salt to the skillet. Stir to ensure the chickpeas are well-coated with the sauce.
Bring the mixture to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.
Stir in the lemon juice and chopped cilantro just before serving.
Garnish with toasted and chopped cashews and additional cilantro as desired.
Serve hot with rice or naan.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 23.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1724 mg | 37% | |
*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.
