Chickpea Korma Recipes

CHICKPEA AND COCONUT KORMA CURRY WITH PUMPKIN

Steps:

• Pre-heat oven to 180°C. Line a baking sheet with baking paper. Place pumpkin pieces, olive oil, salt and pepper in a bowl. Toss to combine. Place pumpkin on prepared sheet and bake in pre-heated oven for approximately 15 minutes until pumpkin is just done. Remove from oven and set aside.
• Heat ghee/coconut oil in a large cast-iron pan on high. Add the onion, garlic, ginger, coriander root and fennel seeds. Sauté for a couple of minutes until onion becomes soft. Reduce heat to low. Add spices, salt and sugar. Cook for a few minutes, stirring constantly till the spices are cooked through. Add the coconut milk, veggie stock and chickpeas. Increase heat to medium and simmer for 20 minutes until curry turns a shade darker and becomes really fragrant.
• Remove from heat. Stir through the kale leaves and roast pumpkin pieces. Top with slivered almonds, coriander leaves and serve with lime wedges over rice.

CHICKEN KORMA

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

EASY VEGAN CHICKPEA KORMA

Steps:

• To Make the Nut Paste: Place 3 cups water in a saucepan over high heat. When water boils, add cashew nuts. Turn off the heat. Cover the pan with a lad. Let it rest for 30 minutes. Drain and place cashew nuts in a food processor. Add a little water to make a smooth nut paste. Set aside.
• To Make Chickpea Korma: Heat ghee or oil in a large pan over medium-high heat. Add cardamom pods, cloves and dried bay leaves, and fry, stirring often. Add onions, and sauté, stirring, for 2-3 minutes or until softened. Add ginger and garlic, and fry, stirring, for 1-2 minutes.
• Add ground coriander, garam masala and chili powder, and sauté, stirring constantly, until aromatic. Stir the nut paste into the spice mixture. Add ½ cup water to make a thick sauce. Simmer for 2-3 minutes, or until the oil separates.
• Drain and rinse chickpeas, and add to the curry. Stir in chopped coriander, salt, and 1 ½ cups water to make thick sauce. Bring to the boil. Simmer for 3-4 minutes. Add coconut milk and heat through. Garnish with more coriander leaves.

VEGAN CHICKPEA VEGETABLE KORMA

Steps:

• Heat the oil in a large, deep skillet (or a medium sized pot) over medium heat. Add the onion and pepper. Cook for 5 minutes, stirring occasionally, or until the onion is clear and tender. Add the ginger and garlic and cook for another minute, stirring constantly. Stir in the cumin, coriander, cardamom, turmeric, cinnamon, salt, and pepper.
• Add the cauliflower, green beans, carrots, peas, chickpeas, broth, and cashew cream to the skillet. Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, or until all vegetables are tender. Stir in the baby spinach and lime juice and simmer for 2-3 more minutes, or until the spinach is tender. Taste and adjust the seasonings as desired. Serve over cooked rice, quinoa, or another grain, or with a flatbread of choice. Top with chopped green onion tops or cilantro.

CHICKPEA KORMA

Steps:

• Soak the garbanzo beans in 4 cups of water overnight.
• Rinse the beans well. Cook on high pressure in Instant Pot or pressure cooker for 10 minutes. Allow the pressure to release naturally.
• Drain and set aside.
• In a separate bowl, pour boiling water over the cashews. Set aside.
• Using a sharp knife, dice the carrots and onion; mince the ginger and garlic.
• In a large skillet, sauté diced onion, carrot, garlic, and ginger until onion is translucent over low to medium-low heat, about 5-8 minutes.
• Add the tomatoes, garbanzo beans, peas, spices***, and cilantro to the onion and carrot mixture. Stir to combine and simmer on low heat.
• Rinse soaked cashews and drain well.
• In a high-powered blender or food processor, blend cashews and almond milk until smooth.
• Add cashew cream to the skillet with 1 tsp lemon juice and cilantro.
• Adjust seasonings to taste. See notes below.
• Remove from heat. Serve with naan or rice with a little cilantro sprinkled on top, if desired.

CHICKPEA KORMA RECIPE

Steps:

• Place a large wok or non-stick pan over high heat and add the fennel seeds, coriander seeds, bay leaves and cumin seeds.
• Dry roast the seeds for 4 to 5 minutes until fragrant. Then take the pan off the heat. Let it cool for 3 minutes. Turn the heat lower to medium. Add the olive oil together with the chopped onion and garlic.
• Stir fry the garlic and onion for 5 minutes until lightly browned. In the meantime transfer the cashew nuts to a clean blender. Blend them until fine. Add the cashew crumble to the onions in the pan.
• Stir well. Then season with the garam masala, the ground curcuma a pinch of pepper and salt. Also add the cloves and half of the milk.
• Stir well again. Bring the cashew sauce to a light simmer for 10 minutes. Then take the pan off the heat. Let the sauce cool down a little. Transfer it to a clean blender. Pulse into a very creamy paste.
• Wipe the pan clean. Add another splash of olive oil, the star anise and the diced sweet potato.
• Place the pan back over medium heat. Gently fry the sweet potato for 8 to 10 minutes until soft. Then add the canned chickpeas.
• Add the blended cashew paste, the yogurt and the chopped mint and cilantro.
• Stir well. Add the rest of the whole milk. Then check the seasoning. Add extra pepper, salt or garam masala. Scoop the korma onto deep plates and serve hot.

CHICKEN KORMA II

Steps:

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

CHICKPEA KORMA

Steps:

• Heat a small pot and cook rice according to package directions. Set aside.
• Heat medium non stick skillet over medium heat
• Add butter to skillet. When hot, add onions and cook until translucent
• Add garlic and ginger and cook for 2 minutes.
• Add spices and cook for 1 minute. (it will be dry)
• Add diced tomatoes,cashews and 1/2 cup of water. Cook for 6 minutes and add more water if needed
• Transfer the contents of skillet to blender and blend until smooth
• Transfer the mixture back to skillet and add chickpeas and frozen peas
• Cook for about 6 minutes until frozen peas and cooked. Add more water if curry becomes too dry
• Serve with rice and/or naan
• Enjoy!

CAULIFLOWER CHICKPEA KORMA

Steps:

• 1. To a heat-proof bowl, add cashews and enough boiling water to cover. Let stand for 30 to 45 minutes. Drain, reserving 2 tbsp soaking water. 2. Meanwhile, heat a Dutch oven or large heavy-bottomed saucepan on medium-low. Add coriander, cumin, garam masala, turmeric, paprika and cayenne pepper and cook, stirring often, until fragrant, about 2 minutes. Transfer to a food processor. 3. To food processor with spices, add cashews and reserved soaking water and process until finely ground. Add chile peppers, 3 tbsp strained tomatoes, cilantro, ginger, garlic and salt. Pulse, stopping to scrape down side of bowl, until a smooth paste forms, 2 to 3 minutes. Set aside. 4. Wipe out Dutch oven. In Dutch oven on medium-low, heat oil. Add onion and cook, stirring often, until soft and light golden, 6 to 7 minutes. Stir in cashew mixture, cauliflower, carrot and chickpeas. 5. Add broth and remaining strained tomatoes; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, until cauliflower and carrot are tender, 10 to 12 minutes. Remove from heat; gradually stir in yogurt, a spoonful at a time, until smooth. Garnish with additional cilantro.

BUTTERNUT AND CHICKPEA KORMA

Steps:

• Korma sauceHeat the olive oil and butter in a medium-size saucepan over medium-high heat. When the butter foams, add the onion and cook for 5-8 minutes, stirring often, until the onion softens and is golden. Add the ginger, garlic and spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. Add the honey, maple syrup or sugar, coconut milk and ground almonds, stir well and bring to a simmer.Remove from the heat and take out the cinnamon stick and cardamom pods. Put the mixture in a blender and allow to cool for a few minutes before blending until smooth. Return to the pan.Vegetable mixAdd the butternut or pumpkin and chickpeas to the sauce, then leave to simmer with the lid off for 15-20 minutes or until the butternut is tender. Once the butternut is cooked and the sauce has thickened, stir in the spinach or peas and season with salt and pepper. Add extra honey, maple syrup or sugar or a squeeze of lemon juice if using.To serve Prepare the rice according to the packet instructions then spoon into warmed bowls. Add the curry topped with fresh coriander and rotis on the side.

EASY & DELICIOUS CHICKPEA KORMA

Steps:

• Need a quick, yet flavourful and delicious meal in a hurry? Try Patak's® new range of Heat & Eat Veggie curries. Simply heat up in 90 secs and enjoy for lunch with naan bread or rice or serve as a delicious side with a protein of your choice.Comes in 3 delicious varieties: Butter Chickpea with sweet potatoes & spinach; Lentil Tikka Masala with pumpkin & red pepper, and Chickpea Korma with green beans & cauliflower.

CHEAT'S CHICKPEA KORMA CURRY

Steps:

• Chop the vegetables and garlic from the roasting kit into 2cm pieces. (Reserve rosemary for another use.) Heat a large non-stick frying pan over medium heat. Add the vegetable mixture and chickpeas and cook, stirring, for 5 mins or until the onion softens.
• Add the korma sauce and 1/2 cup (125ml) water to the vegetable mixture in the pan. Bring to the boil. Reduce heat to low. Cover and cook, stirring, for 5 mins. Uncover. Cook, stirring, for a further 5 mins or until the vegetables are tender and the sauce thickens slightly.
• Meanwhile, cook the rice following packet directions.
• Divide the rice and vegetable mixture among serving bowls. Sprinkle with coriander to serve.

CHICKPEAS KURMA

Steps:

• Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.
• Grind the ingredients for the masala to a smooth paste adding little water.
• In a pan heat oil and add onions. Fry till the onions become soft. Add ginger-garlic paste, green chillies and fry for 2-3 minutes.
• Add the tomatoes and fry till it turns soft and mushy.
• Add the ground paste, salt and saute the masala for 3-4 minutes. Then add 1½ cup water and bring to boil. Let it boil for 2-3 minutes.
• Add the cooked chickpeas and gently combine. Reduce the heat to low. Close and simmer for 5-6 minutes. Stir in the coriander leaves and remove from heat.