Best 4 Vegan Chickpea Korma Recipes

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Embark on a culinary adventure with our exquisite Vegan Chickpea Korma, a symphony of flavors that will tantalize your taste buds. Picture succulent chickpeas enveloped in a creamy, aromatic sauce, delicately spiced with a blend of fragrant Indian spices, fresh ginger, and garlic. This delightful dish is a harmonious fusion of textures and flavors, offering a delightful interplay of creamy, tangy, and savory notes. Accompany your korma with fluffy basmati rice or warm, pillowy naan bread to complete this authentic Indian feast. Additionally, discover a collection of equally enticing recipes within this article, including a delectable Vegan Chickpea Tikka Masala, a flavorful Chickpea Curry, and a refreshing Chickpea Salad, each offering a unique culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CHICKPEA VEGETABLE KORMA



Vegan Chickpea Vegetable Korma image

A vegan chickpea vegetable korma that you can modify with whatever fresh or frozen vegetables you have!

Provided by Gena Hamshaw

Categories     Main Course

Time 25m

Number Of Ingredients 22

2 teaspoons neutral flavored vegetable oil (such as grapeseed or refined avocado) or a few tablespoons vegetable broth
1 small or medium white or yellow onion, thinly sliced
1 jalapeno pepper, chopped
1 tablespoon minced or grated fresh ginger
2 cloves minced garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/2 teaspoon salt (or to taste)
1 pinch freshly ground black pepper
2 cups chopped cauliflower or broccoli stems and florets (or a combination of both)
1 cup chopped green beans
1 cup sliced carrots
1/2 cups frozen green peas, thawed
1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
2 cups low sodium vegetable broth
1 cup cashew cream ((substitute full fat, canned coconut milk))
3 cups baby spinach
2 tablespoons freshly squeezed lime juice
Chopped green onion tops or fresh cilantro ((optional, for serving))

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



Instant Pot® Vegan Korma image

Spicy and flavorful vegan korma made in an Instant Pot®. There is a bit of preparation as with any korma, but cooking time is reduced, which helps free up time in the kitchen as well as saving the integrity of the ingredients. The result is a dish with larger pieces of vegetables you can sink your teeth into. This is best served with naan bread or brown basmati rice.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 30

1 red onion, quartered, divided
1 green bird's eye chile pepper, stemmed
½ cup water, divided
¼ cup raw cashews
2 cloves garlic
2 tablespoons tomato paste
1 (1 inch) piece fresh ginger
5 whole cloves
3 green cardamom pods
1 black cardamom pod
1 bay leaf
1 teaspoon cumin seeds
¼ teaspoon whole black peppercorns
¼ teaspoon ground coriander
¼ inch cinnamon stick
¼ cup light vegetable oil
8 ¾ ounces cauliflower, cut into large pieces
5 ¼ ounces broccoli, cut into large pieces
2 tomatoes, cut into large chunks
1 cup canned chickpeas (garbanzo beans), drained with liquid reserved
1 carrot, sliced
1 red bird's eye chile pepper, chopped
½ tablespoon garam masala
½ teaspoon ground turmeric
¼ teaspoon chili powder
1 cup baby spinach leaves
1 cup full-fat coconut milk
½ cup vegan yogurt
2 ounces roasted cashews, chopped
½ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 45 g, Fat 38.7 g, Fiber 11.8 g, Protein 12.9 g, SaturatedFat 15.7 g, Sodium 449.1 mg, Sugar 8.3 g

VEGAN CHICKPEA KORMA



Vegan Chickpea Korma image

Make and share this Vegan Chickpea Korma recipe from Food.com.

Provided by hipbonez

Categories     Beans

Time 55m

Yield 5 serving(s)

Number Of Ingredients 12

15 1/2 ounces chickpeas (I use low sodium)
13 1/2 ounces coconut milk
1 medium onion, chopped small
1 small red bell pepper, coarsely chopped
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 garlic clove, minced
1 tablespoon ginger
3 tablespoons curry powder
1 teaspoon ground cardamom
1 teaspoon ground coriander
cayenne pepper

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



Baked vegan korma image

Get the kids to help make this vegan take on a korma. With a clear list of ingredients and step-by-step method, the recipe is ideal for children aged seven to 11 who are learning to cook

Provided by Cassie Best

Categories     Dinner

Time 1h

Number Of Ingredients 23

1 medium cauliflower
6 spring onions
2 tbsp sunflower or rapeseed oil
3 garlic cloves
1⁄2 jar of korma paste (about 100g)
400g can chickpeas
150ml coconut or single cream
1 vegetable stock cube
100g fine green beans
50g ground almonds
cooked basmati rice or naans and mango chutney, to serve
chopping board
tea towel or kitchen paper (optional)
sharp knife
deep roasting tin (ours was 25 x 35cm)
kitchen scissors
tablespoon
teaspoon
garlic crusher
measuring scales
measuring jug
can opener
wooden spoon

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.

Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium

Tips:

  • For a creamier texture, blend a portion of the cooked chickpeas with some coconut milk or vegetable broth until smooth and then add it back to the curry.
  • Feel free to adjust the amount of chili powder and garam masala to suit your taste preferences. If you prefer a milder curry, start with a smaller amount and gradually add more until you reach the desired level of heat.
  • To enhance the flavor of the curry, try using freshly grated ginger and garlic instead of pre-packaged powders.
  • If you don't have coconut milk on hand, you can substitute it with a combination of almond milk and a tablespoon of coconut oil.
  • For a gluten-free version, make sure to use tamari instead of soy sauce and verify that your vegetable broth is gluten-free.

Conclusion:

This vegan chickpea korma recipe is a flavorful and satisfying dish that is perfect for a weeknight meal. It's easy to make, packed with plant-based protein, and bursting with aromatic spices. The creamy coconut milk sauce and tender chickpeas create a rich and indulgent curry that is sure to impress your taste buds. Serve it over rice or naan bread for a complete and satisfying meal. Enjoy!

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