Low Carb Chickpea Korma

Indulge in the creamy, aromatic flavors of Low Carb Chickpea Korma, a wholesome twist on the classic Indian-inspired dish. This comforting, plant-based recipe combines tender chickpeas with a vibrant coconut milk sauce infused with warming spices like cumin, turmeric, and garam masala. The fragrant base of sautéed onions, garlic, and fresh ginger creates a rich foundation, while baby spinach adds a burst of freshness. Garnished with chopped cilantro and served with zesty lime wedges, this easy-to-make korma is a low-carb, high-flavor meal perfect for weeknight dinners. Ready in just 45 minutes, it’s a satisfying vegan option that’s both healthy and packed with irresistible textures. Perfect for those looking for a keto-friendly curry alternative!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g canned chickpeas
• 2 tablespoons coconut oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper (optional)
• 400 ml coconut milk
• 100 g baby spinach leaves
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Drain and rinse the canned chickpeas and set aside.

Step 2

In a large pan or skillet, heat the coconut oil over medium heat.

Step 3

Add the finely chopped onion to the pan and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Step 4

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

Step 5

Add the tomato paste, ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper (if using). Stir well to combine and cook the spices for 2-3 minutes.

Step 6

Pour the coconut milk into the pan, stirring until the mixture is well combined.

Step 7

Add the chickpeas, salt, and black pepper to the coconut milk mixture. Bring to a simmer, then reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld together.

Step 8

Stir in the baby spinach leaves, allowing them to wilt into the sauce for approximately 2-3 minutes.

Step 9

Adjust seasoning with additional salt or pepper, if necessary.

Step 10

Remove from heat and garnish with chopped fresh cilantro.

Step 11

Serve with lime wedges on the side for squeezing over individual servings.

Nutrition Facts

Serving size	(1163.6g)

Amount per serving	% Daily Value*
Calories	918.8

Total Fat 37.5g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3710.2mg	0%
Total Carbohydrate 131.2g	0%
Dietary Fiber 26.2g	0%
Total Sugars 48.1g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 409.4mg	0%
Iron 15.2mg	0%
Potassium 2425.0mg	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: 35.0%

Protein: 10.5%

Carbs: 54.5%