Best 4 Vegan Chickpea Korma Recipes

VEGAN CHICKPEA VEGETABLE KORMA

Steps:

• Heat the oil in a large, deep skillet (or a medium sized pot) over medium heat. Add the onion and pepper. Cook for 5 minutes, stirring occasionally, or until the onion is clear and tender. Add the ginger and garlic and cook for another minute, stirring constantly. Stir in the cumin, coriander, cardamom, turmeric, cinnamon, salt, and pepper.
• Add the cauliflower, green beans, carrots, peas, chickpeas, broth, and cashew cream to the skillet. Bring the mixture to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes, or until all vegetables are tender. Stir in the baby spinach and lime juice and simmer for 2-3 more minutes, or until the spinach is tender. Taste and adjust the seasonings as desired. Serve over cooked rice, quinoa, or another grain, or with a flatbread of choice. Top with chopped green onion tops or cilantro.

INSTANT POT® VEGAN KORMA

Steps:

• Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
• Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

VEGAN CHICKPEA KORMA

Steps:

• Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
• Fry 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.
• Add in the bell pepper and chickpeas.
• 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.

BAKED VEGAN KORMA

Steps:

• Before you get started take a look at our chopping and knife skills guide. Heat the oven to 200C/180C fan/gas 6. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping. Pull the leaves off the cauliflower, discarding any damaged or wilted ones and reserving the rest. Cut the cauliflower florets and leaves into bite-sized pieces, then cut the stalk into smaller pieces. Tip everything into the roasting tin.
• Trim away the root end of the spring onions and peel off the papery skins. Snip the spring onions into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the veg, then season with a pinch of salt and toss everything together with your hands. Put the tin on the middle shelf of the oven. Roast for 15 mins.
• Peel the skins off the garlic cloves. After 15 mins, carefully remove the tin from the oven using oven gloves. Squeeze the garlic cloves directly into the tin using the garlic crusher.
• Measure out the curry paste - you can do this using scales or estimate based on the quantity of paste in the jar - if it's 200g, add roughly half (see tips below). Stir the curry paste and garlic into the veg.
• Use a can opener to open the can of chickpeas, then tip into a sieve over a bowl to catch the liquid (see below for ideas on how to use this liquid and save on waste). Tip the drained chickpeas into the roasting tin.
• Pour the coconut cream into the tin, then measure out 450ml water using a measuring jug and add this, too. Crumble over the stock cube.
• Weigh out the green beans using scales. If they have stalks, snap or carefully cut them off. Add the beans to the roasting tin.
• Weigh out the ground almonds using scales, then tip them into the tin. Hold the tin steady with one hand while wearing an oven glove and gently stir everything together using a wooden spoon. Return the tin to the oven for 25 mins, then carefully remove from the oven (there will be hot liquid in the tin). Serve the curry with cooked rice or naans and some mango chutney.