Vegan Chickpea Korma

"You can serve this over rice or as is."
 
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photo by Dr.Bebber photo by Dr.Bebber
photo by Dr.Bebber
photo by Dr.Bebber photo by Dr.Bebber
Ready In:
55mins
Ingredients:
12
Serves:
5
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. i used coconut milk and added some broth in addition to the water- very tasty!
     
  3. I have to agree with some of the other comments that the recipe needs some tweeking. I prepared it as is and did not think the flavors worked together. Therefore, I added fresh lemon juice, salt and a green chili and let it simmer a while, all which helped immensely. Still, I wouldn't make it again.
     
  4. A big hit at our house. I added broccoli, carrots and peas and served it over a mixture of brown rice and TVP -- yum!
     
  5. A lovely creamy curry! I added some carrot and broccoli to give it a vegie boost. Doesn't quite meet with my expectations for a korma though.
     
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RECIPE SUBMITTED BY

I'm a hugeeeeeee foodie that will try anything. I'm very eclectic and experimental when it comes to food.
 
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