Chickpeas Kurma Recipes

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.

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.