Soy-Free Chickpea Korma

Indulge in the creamy, aromatic flavors of this Soy-Free Chickpea Korma, a plant-based twist on a classic Indian dish that’s free of soy but packed with wholesome ingredients. Tender chickpeas simmer in a luscious coconut milk and tomato sauce infused with warming spices like cumin, turmeric, cinnamon, and cardamom, creating an explosion of flavors in every bite. Fresh garlic, ginger, and cilantro enhance the aroma, while a sprinkle of toasted cashews adds a delightful crunch and nuttiness. Quick to prepare in just 45 minutes, this vegan korma is perfect for weeknight dinners and pairs beautifully with fluffy rice or naan bread. Whether you're catering to dietary restrictions or simply craving a rich and satisfying curry, this easy chickpea korma is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas
• 2 tablespoons coconut oil
• 1 medium yellow onion, chopped
• 4 large garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon cayenne pepper
• 1 cup unsweetened coconut milk
• 1 cup diced tomatoes, canned
• 1 teaspoon salt
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• 0.25 cup cashews, toasted and chopped
• 0.5 cup water

Directions

Step 1

Rinse and drain the canned chickpeas; set aside.

Step 2

In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and grated ginger to the skillet. Cook for 1 minute, stirring frequently to prevent burning.

Step 4

Stir in the cumin seeds, ground coriander, ground turmeric, ground cinnamon, ground cardamom, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.

Step 5

Pour in the coconut milk, diced tomatoes, and water. Mix well to combine with the spices.

Step 6

Add the drained chickpeas and salt to the skillet. Stir to ensure the chickpeas are well-coated with the sauce.

Step 7

Bring the mixture to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the chickpeas are tender and the sauce has thickened.

Step 8

Stir in the lemon juice and chopped cilantro just before serving.

Step 9

Garnish with toasted and chopped cashews and additional cilantro as desired.

Step 10

Serve hot with rice or naan.

Nutrition Facts

Serving size	(1337.1g)

Amount per serving	% Daily Value*
Calories	875.5

Total Fat 41.3g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4138.0mg	0%
Total Carbohydrate 107.0g	0%
Dietary Fiber 27.7g	0%
Total Sugars 23.9g
Protein 26.8g	0%

Vitamin D 0IU	0%
Calcium 807.8mg	0%
Iron 13.1mg	0%
Potassium 1723.8mg	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: 41.0%

Protein: 11.8%

Carbs: 47.2%