Low Fat Chickpea Korma

Indulge in the comforting flavors of this Low Fat Chickpea Korma, a lighter twist on a classic Indian dish that's as wholesome as it is delicious. Packed with protein-rich chickpeas and simmered in a luscious, velvety sauce made with light coconut milk, low-fat yogurt, and warming spices like garam masala, turmeric, and cumin, this recipe delivers bold flavor without the guilt. A fragrant mix of onion, garlic, and ginger forms the base, while a hint of tomato paste adds depth and richness. Perfectly spiced yet mild, it's an ideal option for plant-based meals or for anyone seeking a healthy, satisfying dinner. Ready in just 45 minutes, this korma pairs beautifully with fluffy basmati rice, warm naan, or a crisp side salad, making it a fantastic weeknight dinner or meal prep favorite. Don't forget a sprinkle of fresh cilantro for a pop of color and freshness!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Canned chickpeas
• 1 large Onion
• 3 pieces Garlic cloves
• 1 inch piece Fresh ginger
• 1 cup Coconut milk (light)
• 2 tablespoons Tomato paste
• 0.5 cup Low-fat plain yogurt
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable broth
• 1 tablespoon Canola oil
• 0.25 cup Fresh cilantro

Directions

Step 1

Drain and rinse the canned chickpeas and set them aside.

Step 2

Peel and finely chop the onion, garlic, and ginger.

Step 3

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

Step 4

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 5

Stir in the garlic and ginger, cooking for an additional 2 minutes.

Step 6

Add the ground coriander, cumin, turmeric, and garam masala, and cook for 1 minute to toast the spices.

Step 7

Mix in the tomato paste, stirring well to combine with the spice mixture.

Step 8

Pour in the coconut milk, vegetable broth, and bring the mixture to a gentle simmer.

Step 9

Add the drained chickpeas into the skillet, stirring to coat them in the sauce.

Step 10

Simmer the korma for 15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 11

Stir in the low-fat yogurt, salt, and black pepper, and cook for another 5 minutes.

Step 12

Adjust seasoning with more salt and pepper if needed.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve hot with rice, naan, or your preferred side dish.

Nutrition Facts

Serving size	(1362.5g)

Amount per serving	% Daily Value*
Calories	993.0

Total Fat 37.8g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 4.3g
Cholesterol 6.9mg	0%
Sodium 4485.8mg	0%
Total Carbohydrate 135.6g	0%
Dietary Fiber 28.4g	0%
Total Sugars 40.2g
Protein 38.1g	0%

Vitamin D 62.3IU	0%
Calcium 571.3mg	0%
Iron 14.8mg	0%
Potassium 2592.6mg	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: 32.9%

Protein: 14.7%

Carbs: 52.4%