Sugar-Free Chickpea Korma
Indulge in the rich, aromatic flavors of this Sugar-Free Chickpea Korma, a wholesome vegan twist on traditional Indian cuisine. This creamy dish pairs tender chickpeas with a luscious blend of warming spices like cardamom, cinnamon, and turmeric, all simmered in a velvety coconut milk and vegetable broth base. With no added sugar, this healthy and satisfying meal is perfect for those seeking a guilt-free yet indulgent option. Quick to prepare in under an hour and loaded with fragrant garlic, ginger, and fresh cilantro, it's ideal for busy weeknight dinners or special occasions. Serve this flavorful korma with fluffy steamed rice, hearty quinoa, or warm naan for an irresistible, plant-based feast.
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Recipe Information
Ingredients
- 2 cups canned chickpeas
- 2 tablespoons coconut oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 0.5 teaspoon crushed red pepper flakes
- 1 can, full-fat canned coconut milk
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and drain the canned chickpeas thoroughly under cold water and set aside.
Heat the coconut oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, cinnamon, cardamom, and crushed red pepper flakes. Cook the spices for 1 minute to release their flavors.
Add the tomato paste to the pan, stirring well to coat the onion mixture.
Pour in the canned coconut milk and vegetable broth, stirring until combined.
Bring the mixture to a gentle simmer, then add the rinsed chickpeas, salt, and black pepper. Stir to combine.
Cover the pot and let the korma simmer gently for 20 minutes, allowing the flavors to meld and the chickpeas to soften further.
Remove from heat and stir in the chopped fresh cilantro.
Serve the sugar-free chickpea korma hot, with steamed rice, quinoa, or naan on the side.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 33.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2641 mg | 56% | |
*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.
