Chickpea Korma (VG)

30 mins

Serves 4

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • pinch of chili flakes (optional)
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 can (400ml) coconut milk (full-fat for creaminess)
  • 1/2 cup vegetable stock or water
  • 1/2 cup frozen peas
  • salt & pepper to taste
  • juice of 1/2 lemon
  • fresh coriander (cilantro), to garnish

Method

1. Sauté the aromatics: Heat oil in a pan over medium heat. Add onion and sauté for 5–7 minutes until soft and golden.

2. Stir in garlic, ginger, curry powder, cumin, turmeric, coriander, and chili flakes (if using). Cook for 1–2 minutes until fragrant.

3. Simmer the korma: add chickpeas, coconut milk, and vegetable stock. stir well and bring to a simmer.

4. Add peas and simmer uncovered for about 10–15 minutes until slightly thickened.

5. Stir in lemon juice and season with salt and pepper to taste.

6. Serve: garnish with fresh coriander. Serve with brown rice, quinoa, or warm naan.

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