Vegan Chickpea Korma

Nutriscore Rating: 62/100

Dive into the rich, aromatic world of comfort food with this Vegan Chickpea Korma, a creamy, plant-based spin on a classic Indian dish. Bursting with the bold flavors of warming spices like cumin, turmeric, cinnamon, and cardamom, this recipe features a luscious coconut milk base and hearty chickpeas for a protein-packed meal. Fresh vegetables like carrots, peas, and bell peppers add vibrant color and texture, while the addition of ginger and garlic creates a truly irresistible depth of flavor. Ready in just 45 minutes, this one-pan dish is perfect for a cozy weeknight dinner or an impressive vegan-friendly gathering. Serve it over fragrant basmati rice or with soft naan to soak up every drop of the savory, spiced sauce. Healthy, gluten-free, and incredibly satisfying, this Vegan Chickpea Korma is a must-try!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 2 cups Chickpeas (cooked or canned, drained and rinsed)
• 1 can Coconut milk (full-fat)
• 1 large Onion (finely chopped)
• 3 cloves Garlic cloves (finely minced)
• 1 tablespoon Fresh ginger (grated)
• 2 tablespoons Tomato paste
• 2 tablespoons Vegetable oil or coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Ground cardamom
• 0.25 teaspoon Ground cayenne pepper (optional)
• 2 cups Mixed vegetables (e.g., carrots, peas, bell peppers, and green beans, diced)
• 0.5 cup Vegetable broth or water
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 optional Cooked basmati rice or naan (for serving)

📝 Instructions

10 steps

1. Heat the vegetable or coconut oil in a large pan over medium heat.

2. Add the cumin seeds and sauté for 30 seconds until aromatic.

3. Stir in the chopped onion and cook for 5–7 minutes until golden brown.

4. Add the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.

5. Mix in the tomato paste, turmeric, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 2 minutes to toast the spices.

6. Stir in the coconut milk and vegetable broth, mixing well to create a smooth sauce base.

7. Add the mixed vegetables and salt. Cover and simmer for 10 minutes or until the vegetables are tender.

8. Add the cooked chickpeas and sugar. Simmer for another 5–7 minutes, allowing the flavors to meld together.

9. Taste and adjust seasoning with more salt, cayenne pepper, or sugar if needed.

10. Garnish with fresh cilantro and serve hot with cooked basmati rice or naan.

Nutrition Facts

1 serving (1211.1g)

Calories		1707
% Daily Value*
Total Fat		126.1 g	162%
	Saturated Fat	89.5 g	447%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		2414 mg	105%
Total Carbohydrate		142.9 g	52%
	Dietary Fiber	27.8 g	99%
	Total Sugars	44.2 g
Protein		26.6 g	53%
Vitamin D		0.0 mcg	0%
Calcium		311 mg	24%
Iron		21.9 mg	122%
Potassium		2714 mg	58%

*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.

Source of Calories

Fat: 1134 cal (62.6%%)

Protein: 106 cal (5.9%%)

Carbs: 571 cal (31.5%%)