EASY VEGAN CHICKPEA KORMA – CREAMY RECIPE

Name: EASY VEGAN CHICKPEA KORMA - CREAMY RECIPE
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Cup of Basmati rice.; 2 Cups of Water.; 3 Tablespoons of vegetable oil.; 1 Onion.; 3 Garlic cloves.; 2 Teaspoons of turmeric.; 1 Teaspoon of powdered ginger.; 2 Teaspoons of cumin.; 1 Teaspoon of Salt.; 1 Tablespoon of Tomato puree.; 1 Can of Chickpeas.; 300 ml. of Canned coconut milk.

This vegan chickpea korma is rich, creamy, and full of warming spices, making it the perfect comforting dinner. Start by heating a tablespoon of oil in a large pan over medium heat. Add one finely chopped onion and cook until soft and golden. Stir in three cloves of minced garlic and a tablespoon of freshly grated ginger, cooking for another minute until fragrant.

Add your spices, such as ground cumin, ground coriander, turmeric, garam masala, and chili powder. Stir in a tablespoon of tomato paste and cook for a minute before adding one can of chopped tomatoes and one can of full-fat coconut milk. Mix well to create a smooth, creamy sauce.

Add one can of drained and rinsed chickpeas, stirring to coat them in the sauce. Season with salt and pepper to taste, and finish with a squeeze of fresh lemon juice to brighten the dish.

Garnish with chopped fresh cilantro and a sprinkle of toasted flaked almonds for extra texture. Serve your chickpea korma over fluffy basmati rice or with warm naan bread for a satisfying, plant-based meal that’s both nourishing and flavorful.

SEASONING FOR CHICKPEA KORMA

This chickpea Korma is a gently spiced and aromatic recipe. Built on warm flavors like cumin, coriander, and turmeric, with a hint of heat from chili. Fragrant garlic, ginger, and garam masala deepen the richness, while cardamom and cinnamon add subtle sweetness to the creamy sauce. As you can see, you can use a lot of spices to season this delicious dish. Here I listed a few that you can try!

Cinnamon stick.
Cayenne pepper.
Freshly chopped chili, such as green chili.
Fresh herbs, such as fresh cilantro.
Cashew butter and almond butter.
Fresh ginger or ground powdered ginger.
Ground almond.
Bay leaves.
Curry powder. For example, tikka masala.
Lemon juice when serving.

In addition to these flavorful ingredients, you can also try korma curry paste and korma curry sauce.

INGREDIENTS FOR CHICKPEA KORMA

Chickpeas: Traditionally, this Indian dish is made with chicken; to make it vegan, I swap this ingredient for a vegan-friendly alternative. Cooked chickpeas, or garbanzo beans, are a great alternative. To make an easy vegan korma, I used canned chickpeas, as it is quick and simple for a weeknight meal; however, if you have raw chickpeas, you can cook them and add them to this vegan curry recipe.
Rice: I love Basmati rice, and it goes really well with a vegan chickpea curry. If you prefer or have another type of rice at home, there is no need to rush to the grocery store; you can also use other types, such as brown rice.
Plant-based milk: a great replacement for dairy-heavy cream is canned coconut milk. The texture and consistency are nice and smooth, ideal for this type of vegan curry recipe. Other options you can try include cashew sauce and cashew cream. If these options are not available, you can use regular plant-based milk, such as soy milk and cashew milk. Since these last options won’t give your recipe a creamy consistency, you can mix 2 teaspoons of cornstarch with 2 tablespoons of water, then add it to your chickpea korma.
Veggie curries: Since this is a vegetable curry, I used onion and garlic cloves for a simple, quick version. Other veggies that you can also add are, for example, sweet potatoes and French beans.
Tomato: for me, this recipe doesn’t need much tomato. In fact, some korma recipes don’t include tomatoes at all. I used tomato paste, and the result was really nice. If you wish, you can use fresh tomatoes or passata.

THIS CHICKPEA KORMA GOES WELL WITH:

Also, try this delicious and easy recipe with vegan cream cheese.