If you’re looking for a quick and flavorful dinner option, this 25-minute chickpea korma recipe is the way to go! This dish is loaded with protein and bursting with flavor thanks to chickpeas, coconut cream, and spices. Its creamy and aromatic sauce can be customized to your liking, making it a versatile recipe that appeals to everyone.
If you are looking for easy Indian vegan recipes, check out chickpea mushroom curry, cauliflower korma, vegetable korma, and tofu korma.
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What to expect?
Our chickpea korma recipe features a richly aromatic and creamy sauce made of coconut cream and delicious spices. The sauce uses a blend of earthy and fragrant spices such as ground cinnamon, coriander, cumin, cardamom, cloves, and turmeric to deliver a characteristic Indian flavor to the dish. The chickpeas used in the recipe make the dish a hearty option for almost any meal.
The best part? Its simplicity. You don’t need special skills or even anything out of the ordinary to make this dish. We’ll show you how some carefully chosen everyday ingredients can come together in less than 25 minutes to transport you to another land time and time again!
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Ingredients
Our chickpea korma recipe calls for canned chickpeas and full-fat canned coconut cream to create a creamy texture. The coconut cream’s sweetness and texture also work to complement the spices and add a divine flavor to the dish.
- Chickpeas – we used canned.
- Full-fat coconut cream → Use a coconut milk product with more than 20% fat content like this one. This recipe will not be the same if you use the light coconut milk you can drink.
- Coconut oil
- Onion
- Garlic cloves
- Tomato paste
- Spices – garam masala, turmeric, bay leaves, ground cumin, ground cloves, cinnamon, ground coriander seeds, ground cardamom, and salt.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
Preparing ingredients
- Peel and chop the onion and the garlic cloves into small pieces. Evenly chopped onion and garlic infuse the dish with a uniformly delicious depth of flavor.
- Drain and rinse the canned chickpeas thoroughly under cold water. This helps to remove the excess salt and starch that may influence the dish’s taste and texture.
Making chickpea korma
- Start by heating the coconut oil in a wok or a frying pan over medium heat. Wait for the oil to start sizzling, and add the chopped onion. Saute them until they go soft at around 3-4 minutes. Keep stirring periodically so the onions don’t stick to the pan.
- Add the chopped garlic to the pan and cook for 2 minutes.
- Add the spices – garam masala, turmeric, bay leaves, ground cumin, cloves, coriander, cinnamon, cardamom, and salt. Stir everything together for 2 minutes and combine well.
- Add tomato paste and stir well.
- Give the canned full-fat coconut cream a good shake to mix the contents and pour it into the pan. Stir the sauce gently until it comes to a boil.
- Add the drained and rinsed chickpeas to the pan and stir to coat them with the korma sauce. Place a lid on the pan and let it cook on medium heat for 5 minutes.
- Switch off the heat and let the dish sit for a few minutes to allow the flavors to blend together. To enhance the flavor and presentation of your chickpea korma, garnish with fresh herbs like fresh cilantro or sprouts or sliced green onion or scallions. This step is optional, but it can add a great finish to the dish that adds a pop of color and complements its creamy and aromatic flavors.
Cooking tips
- Remove the bay leaf from the korma – Bay leaves add a subtle earthy aroma to the dish but are not edible and can turn the sauce bitter if left in too long.
- Toast the spices for added flavor – To bring out the best flavors when using whole spices, toast them in a dry pan over medium heat for a few minutes before adding them to the recipe. This will aid in the enhancement of their natural oils and the development of their flavors.
- Adjust the consistency of the sauce to your liking – It’s always best to use full-fat coconut cream for that rich and creamy texture. Cook the sauce and let it simmer for longer to reduce it if you prefer a thicker sauce. If you prefer a thinner sauce, add some water or vegetable broth. It’s important to remember that the sauce will thicken as it cools, so make your adjustments accordingly.
- Don’t overcook the chickpeas – Canned chickpeas are already cooked, so they really only need 5 minutes to warm them up, essentially. If you want to use dry chickpeas, precook them in boiling water with a bit of baking soda.
- Adjust the spice level to your preference – Feel free to adjust the spice levels to your preferences by adding more or less of certain spices. For a spicier korma, add some chili powder or red pepper flakes! Don’t be afraid to experiment with some of your own favorite go-to spices if you’re feeling adventurous.
Variations
- Add other veggies – Why not add colorful additions to your korma, such as cauliflower, peas, carrots, spinach, bell peppers, or potatoes, for extra nutrition and even more depth of flavor? Our vegetable korma recipe contains a vibrant mixture for sure.
- Try different proteins – You can easily incorporate more protein into your korma using ingredients such as tofu or paneer. Check out our recipe for tofu korma for more inspiration. Tofu will give the dish a chewy texture. Its neutral flavor makes it a perfect choice with the spices in the korma recipe!
- Coconut cream alternative – To make a chickpea korma without coconut cream, you can try dairy-free yogurt, almond cream, or cashew cream.
Serving ideas
- Pair with rice and other grains – steamed, cooked, or fried white rice, brown rice, jasmine rice, basmati, quinoa, buckwheat, millet, or a combination of them. This is a simple and straightforward serving option.
- To enjoy the rich flavors of vegan chickpea korma by serving it with naan bread, pita, poori, or roti.
- Serve it with a small side portion of raita, a yogurt-based sauce, for an authentic eating experience. It will balance out the heat and intensity of the spices with additional creaminess.
- Pair it with riced veggies like cauliflower rice or sweet potato rice for added flavor.
- Pair the korma with soba noodles (a type of noodle made from buckwheat) for a gluten-free way to enjoy it.
- Use it as a dip by pureeing the korma and serving it as a dip with your favorite chips or vegetables.
Storing tips
Refrigerate: You can refrigerate chickpea korma in an airtight container for up to 3-4 days. To reheat, simply heat it on the stovetop or in the microwave. Mix periodically to make sure it heats evenly.
Freeze: For longer storage, you can freeze the chickpea korma for up to 2-3 months. Allow the dish to cool to room temperature before transferring it to a freezer-safe container or freezer bag.
Reheat: When you’re ready to eat, thaw the dish overnight in the refrigerator before reheating it the next day.
Adjust the consistency: If the korma sauce has thickened in the fridge, add water or coconut milk to thin it out.
FAQs
Yes! Chickpea and chana can be used interchangeably, as “chana” is the Hindi word for chickpea. A larger variety of chickpeas with a darker color is known as “kala chana” or “black chickpeas” in some areas. While these can be used instead of regular chickpeas, they usually require more soaking and cooking time.
Yes, dried chickpeas can be used. However, they need to be soaked overnight and then boiled until tender before being used in this chickpea korma recipe.
Yes, you can substitute coconut milk for the coconut cream, but the sauce will be less thick and creamy, and the intensity of the coconut flavor is also less. You may need flour or starch to thicken it to the desired consistency.
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Chickpea Korma (25 Mins)
Ingredients
- 1 Tbsp Coconut oil
- 28 oz Chickpeas (canned)
- 13.5 oz Full-fat coconut cream (canned)
- 1 Onion (medium)
- 3 clove Garlic
- 2 Tbsp Tomato paste
- 1 tsp Garam masala
- 1 tsp Turmeric
- 1 Bay leaves
- ½ tsp Ground cumin seeds
- ½ tsp Salt
- ¼ tsp Cloves ground
- ¼ tsp Ground coriander seeds
- ¼ tsp Cinnamon
- ¼ tsp Cardamom ground
Instructions
Preparing the ingredients
- Peel and chop the onion and garlic.
- Drain the canned chickpeas.
Making chickpea korma
- Preheat the frying pan or wok over medium heat and add the coconut oil. Add chopped onions and saute them for 3-4 minutes.
- Add chopped garlic and cook for 2 minutes.
- Add all spices (cardamom, cinnamon, coriander, cloves, bay leaf, turmeric, garam masala, and cumin). Stir well and cook for 2 minutes.
- Add tomato paste and stir well.
- Add full-fat coconut cream (canned, shaken). Stir well. Bring it to a boil.
- Add drained chickpeas. Cover with a lid and cook on medium heat for 5 minutes.
Notes
- Grains like steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or their combination.
- Riced veggies like cauliflower rice or sweet potato rice
- Noodles like soba aka buckwheat noodles. If you need to eat gluten-free, please choose gluten-free noodles as soba noodles may contain wheat flour, which is not gluten-free.
- Toppings like sliced green onion or scallions or sprouts, or fresh cilantro.
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