Vegan Chickpea Korma Recipes

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VEGAN CHICKPEA KORMA



Vegan Chickpea Korma image

Make and share this Vegan Chickpea Korma recipe from Food.com.

Provided by hipbonez

Categories     Beans

Time 55m

Yield 5 serving(s)

Number Of Ingredients 12

15 1/2 ounces chickpeas (I use low sodium)
13 1/2 ounces coconut milk
1 medium onion, chopped small
1 small red bell pepper, coarsely chopped
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 garlic clove, minced
1 tablespoon ginger
3 tablespoons curry powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
cayenne pepper

Steps:

  • Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
  • Fry the chopped onion in vegetable oil until soft.
  • Stir curry paste mixture into the onion and fry together for a minute.
  • Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
  • Add in the bell pepper and chickpeas.
  • Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
  • Bring to bubbling and then cover and reduce heat.
  • Simmer for 15 minutes.

VEGAN CHICKPEA VEGETABLE KORMA



Vegan Chickpea Vegetable Korma image

A vegan chickpea vegetable korma that you can modify with whatever fresh or frozen vegetables you have!

Provided by Gena Hamshaw

Categories     Main Course

Time 25m

Number Of Ingredients 22

2 teaspoons neutral flavored vegetable oil (such as grapeseed or refined avocado) or a few tablespoons vegetable broth
1 small or medium white or yellow onion, thinly sliced
1 jalapeno pepper, chopped
1 tablespoon minced or grated fresh ginger
2 cloves minced garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon salt (or to taste)
1 pinch freshly ground black pepper
2 cups chopped cauliflower or broccoli stems and florets (or a combination of both)
1 cup chopped green beans
1 cup sliced carrots
1/2 cups frozen green peas, thawed
1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
2 cups low sodium vegetable broth
1 cup cashew cream ((substitute full fat, canned coconut milk))
3 cups baby spinach
2 tablespoons freshly squeezed lime juice
Chopped green onion tops or fresh cilantro ((optional, for serving))

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.

EASY VEGAN CHICKPEA KORMA



Easy Vegan Chickpea Korma image

Vegan chickpea korma is easy to make and full of cashews. Make this super delicious curry for a quick weeknight dinner!

Provided by Nish Kitchen

Categories     Indian Vegetarian Recipes

Time 40m

Number Of Ingredients 18

20 cashew nuts
1 tbsp ghee or oil
4 cardamom pods, split
5 cloves
2 dried bay leaves
1 large onion, chopped
7-8 garlic cloves, chopped
3 cm fresh ginger, chopped
1 tsp ground coriander
2 tsp garam masala
½ tsp red chili powder
2 x 400 g canned chickpeas
¼ cup chopped coriander leaves
1 tbsp coconut milk
Water
Salt to taste
Coriander leaves, to garnish
Steamed basmati rice or naan, to serve

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.

Nutrition Facts : Calories 445 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 19 grams fat, Fiber 16 grams fiber, Protein 20 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 186 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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