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Yummy Chickpea Korma

What you need: 

540 ml (19 oz.) can chickpeas
398 ml (14 oz.) can coconut milk (I used "Lite" for less fat/calories)
1 medium onion, chopped small
1 small red bell pepper, coarsely chopped
3 tablespoon vegetable oil
2 tablespoon tomato paste
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 heaping tablespoon curry powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
cayenne pepper to taste
1/2 cup applesauce or grated apple (1/4 cup mango chutney would be good too)

What you do: 

I came up with this recipe because before going veggie my absolute favourite thing to eat at an Indian restaurant was Chicken Korma. So, I thought why not Chickpea Korma?
This recipe could be simplified by using a prepared curry paste, but I improvised my own paste as follows:
Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
Start by frying 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. At this point add in the bell pepper, chickpeas, and apple/chutney. 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.
Serve over jasmine or basmati rice, and enjoy!

Preparation Time: 
40 mins
Cooking Time: 
Servings: 
5
Recipe Category: 

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this is a traditional indian dish that does not need applesauce

Yeah, I make no claims to authenticity.  In fact I can tell you it's far from authentic.  Just my particular version, and it tastes good. :)

You know, I tried it, and you're right. =D

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Sounds great. I'm definitely gonna try this one :).
Just to be on the safe side though, you DO cook the chickpeas beforehand, right?

Yup...if you use canned, you don't have to worry, they're already cooked.  Dried ones definitely need to be cooked before.

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Sounds great. I'm definitely gonna try this one :).
Just to be on the safe side though, you DO cook the chickpeas beforehand, right?

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Quite good (and I liked the apple in it).  I'm a total wimp about heat so I cut way down on the curry and eliminated the cayenne and it was just the way I like it.  There was plenty of sauce so I threw in another can of chickpeas--glad I did, that way I had leftovers for lunch.

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Very tasty in my eyes.  I followed the recipe exactly, but I didn't have coriander.  Tasted it, seasoned it with a little salt and really enjoyed it.  One of the best kormas I ever tasted had raisins in it, so I threw in a 1/4 of a cup of them.  Great job  ;D

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Not bad at all (traditional, or no...).

The cardamom flavor was a bit strong for me, but by adding about a 1/2 teaspoon of ground cumin and a handfull of chopped cilantro, it tamed it nicely, but allowed it to keep that sweetness. My 1 and a 1/2 year old daughter liked it a lot. Hell, maybe I'll change my rating to 4 stars, as it was so much fun to hear her say, "Kor-MA!" over and over.

Thanks for recipe!

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this is a traditional indian dish that does not need applesauce

Yeah, I make no claims to authenticity.  In fact I can tell you it's far from authentic.  Just my particular version, and it tastes good. :)

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This is a really good recipe, it seems to be universally liked by vegans and omnis alike. It's extremely easy to make, as well. Thanks!

Also, in response to the last poster, I think the applesauce is a nice touch to this recipe. It may not be traditional, but it adds a little sweetness that is really good with the curry taste.

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