Low Sodium Chickpea Korma

Savor the rich and aromatic flavors of this Low Sodium Chickpea Korma, a wholesome and heart-healthy spin on a classic Indian favorite. Packed with plant-based protein from chickpeas and brimming with tender veggies like carrots, peas, and cauliflower, this recipe is complemented by a luscious coconut milk and tomato-based sauce infused with warming spices like cumin, garam masala, and turmeric. Perfectly balanced with a hint of fresh lemon juice and a sprinkle of cilantro, this low-sodium korma is tailored for those seeking vibrant flavors without sacrificing their dietary needs. Ready in just 45 minutes, it's a satisfying and easy weeknight meal that pairs beautifully with steamed rice or quinoa.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Canned chickpeas
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 2 medium Tomatoes, pureed
• 1 cup Coconut milk
• 1 cup Green peas
• 1 large Carrot, diced
• 1 cup Cauliflower, cut into small florets
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice
• 1 teaspoon Salt substitute

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly under cold running water.

Step 2

In a large pan, heat coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 3

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

Step 4

Stir in garlic and ginger, then sauté for another minute until aromatic.

Step 5

Add coriander powder, garam masala, turmeric, and red chili powder. Stir well to toast the spices for about 1-2 minutes.

Step 6

Pour in pureed tomatoes and cook for 5 minutes, stirring occasionally until the mixture thickens.

Step 7

Add diced carrot, green peas, and cauliflower florets. Stir to coat them well in the tomato-spice mixture.

Step 8

Pour in the coconut milk and stir to combine. Let it simmer for 10 minutes until the vegetables are tender.

Step 9

Add the rinsed chickpeas, then continue to cook for another 5 minutes to heat through.

Step 10

Season with salt substitute to taste.

Step 11

Stir in lemon juice and chopped cilantro just before serving.

Step 12

Serve hot with steamed rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1520.1g)

Amount per serving	% Daily Value*
Calories	1135.5

Total Fat 39.2g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 1617.8mg	0%
Total Carbohydrate 168.0g	0%
Dietary Fiber 41.1g	0%
Total Sugars 56.0g
Protein 39.5g	0%

Vitamin D 0IU	0%
Calcium 441.6mg	0%
Iron 16.3mg	0%
Potassium 7004.6mg	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: 29.8%

Protein: 13.4%

Carbs: 56.8%