Chickpea Korma

Experience the rich, aromatic flavors of Indian-inspired cuisine with this creamy Chickpea Korma recipe. Packed with protein-rich chickpeas, velvety coconut milk, and a vibrant blend of spices like cumin, garam masala, and turmeric, this plant-based dish offers a luscious balance of warmth and spice. Fresh spinach adds a pop of color and nutrients, while a squeeze of lemon juice and a sprinkle of chopped cilantro create a refreshing finish. Ready in just 45 minutes, this easy one-pan recipe is perfect for busy weeknights or a cozy dinner at home. Serve it over fluffy basmati rice or with warm naan bread to soak up every last drop of the flavorful korma sauce. Whether you’re a seasoned vegetarian or just dipping your toes into plant-based cooking, this Chickpea Korma is sure to become a household favorite! Keywords: Chickpea Korma, plant-based recipe, Indian-inspired dish, creamy coconut curry, vegetarian dinner.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 cup canned crushed tomatoes
• 1 cup canned coconut milk
• 2 15-ounce cans canned chickpeas, drained and rinsed
• 1 teaspoon salt
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté until golden and soft, about 5-7 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir constantly for 1-2 minutes, allowing the spices to toast.

Step 5

Pour in the crushed tomatoes, stirring to combine with the spices. Cook for 5 minutes, allowing the mixture to thicken slightly.

Step 6

Add the coconut milk and stir until completely incorporated.

Step 7

Introduce the chickpeas, ensuring they are fully coated in the sauce. Add salt and mix well.

Step 8

Reduce the heat to low and let the korma simmer for 15 minutes, stirring occasionally.

Step 9

Toss in the baby spinach and cook until just wilted, about 2-3 minutes.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Remove from heat and stir in the fresh cilantro and lemon juice before serving.

Nutrition Facts

Serving size	(1640.8g)

Amount per serving	% Daily Value*
Calories	2006.0

Total Fat 105.5g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5301.3mg	0%
Total Carbohydrate 224.4g	0%
Dietary Fiber 56.3g	0%
Total Sugars 51.7g
Protein 67.0g	0%

Vitamin D 0IU	0%
Calcium 565.2mg	0%
Iron 34.8mg	0%
Potassium 3626.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 12.7%

Carbs: 42.4%