Total Time
55mins
Prep 15 mins
Cook 40 mins

You can serve this over rice or as is.

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.

Reviews

(9)
Most Helpful

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

flaberabbah August 22, 2013

i used coconut milk and added some broth in addition to the water- very tasty!

MeghanDove April 27, 2010

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.

gretchenbrice September 29, 2009

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