Vegan Chickpea Korma

READY IN: 55mins
Recipe by hipbonez

You can serve this over rice or as is.

Top Review by flaberabbah

I was excited to find this recipe and have everything I needed on hand to make it. However, I find the flavors to be overwhelming, and like another reviewer wrote, somewhat raw and very unkorma tasting. To be fair, I did use lower fat coconut milk. I found the level of curry and cardamom over the top too ( and I like bold flavor). The flavors didn't meld right and tasted

Ingredients Nutrition

Directions

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

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