Vegan Chickpea Korma
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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 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
Heat the vegetable or coconut oil in a large pan over medium heat.
Add the cumin seeds and sauté for 30 seconds until aromatic.
Stir in the chopped onion and cook for 5–7 minutes until golden brown.
Add the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Mix in the tomato paste, turmeric, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 2 minutes to toast the spices.
Stir in the coconut milk and vegetable broth, mixing well to create a smooth sauce base.
Add the mixed vegetables and salt. Cover and simmer for 10 minutes or until the vegetables are tender.
Add the cooked chickpeas and sugar. Simmer for another 5–7 minutes, allowing the flavors to meld together.
Taste and adjust seasoning with more salt, cayenne pepper, or sugar if needed.
Garnish with fresh cilantro and serve hot with cooked basmati rice or naan.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 679 mg | 14% | |
*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.
