Vegan Chickpea Korma

Korma is a popular Indian dish that originated in the Mughlai cuisine. It is known for its rich and creamy sauce made with yogurt, cream, or coconut milk.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Vegan Chickpea Korma

Cooking Method: Saute, Simmer Cuisine: Indian Courses: Curry, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 can Chickpeas
• 1 can Coconut milk
• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 2 medium Tomatoes
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lemon juice
• 2 tablespoon Cooking oil

Instructions

1. Heat cooking oil in a pan over medium heat.
2. Add chopped onion, minced garlic, and grated ginger. Saute until golden brown.
3. Add chopped tomatoes and cook until they soften.
4. Add turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well.
5. Add drained chickpeas and coconut milk. Mix everything together.
6. Cover the pan and simmer for 20 minutes, stirring occasionally.
7. Remove from heat and let it rest for 5 minutes.
8. Stir in fresh cilantro and lemon juice.
9. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.